Preheat oven to 400. Line a baking sheet with aluminum foil or lightly spray with cooking spray. In a food processor or blender, process 1⁄2 cup loosely packed fresh cilantro, 3 tbsp fat-free low-sodium chicken broth, 2 tbsp sliced almonds, 2 tbsp shredded or grated parmesan cheese, 1 tsp garlic and herb seasoning for 15 -20 seconds, or until slightly chunky. Place salmon fillets on the baking sheet. Spread the pesto evenly over the top of the fillets. Sprinkle with 1/4 cup almonds. Bake 10-12 minutes, or until fish easily flakes when tested with a fork.