- 4 salmon fillets (1 lb)
- 2 tablespoons olive oil
- 4 ounces (1/2 of 8-oz. pkg.) Philadelphia® Cream Cheese, cubed
- 1/4 cup milk
- 2 tablespoons pesto
- 1 tablespoon finely chopped fresh parsley
Heat grill to medium heat.
Brush both sides of fish with oil. Grill, skin-sides down, 10 min. or until fish flakes easily with fork.
Meanwhile, cook cream cheese and milk in saucepan on medium heat 2-3 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly. Stir in pesto.
Serve fish topped with sauce and parsley.