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Pesto Salmon on Quinoa

Pesto Salmon on Quinoa

A high-protein meal featuring pesto-coated salmon served over fluffy quinoa.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon:
  • 🐟 4 salmon fillets 6 oz each, skinless or skin-on
  • 🧂 Salt and pepper to taste
  • 🍋 Juice of 1 lemon
  • 🫒 1 tablespoon olive oil
For the Pesto (or use 1/2 cup store-bought):
  • 🌿 2 cups fresh basil leaves packed
  • 🧄 2 cloves garlic
  • 🥜 1/4 cup pine nuts or walnuts
  • 🧀 1/4 cup grated parmesan cheese or nutritional yeast for vegan
  • 🫒 1/4 cup olive oil
  • 🧂 Salt and pepper to taste
For the Quinoa:
  • 🍚 1 cup quinoa rinsed
  • 💧 2 cups water or vegetable broth
  • 🧂 Pinch of salt

Equipment

  • Baking sheet lined with parchment paper
  • Medium saucepan
  • Small food processor (if making pesto from scratch)
  • Fork for flaking salmon

Method
 

Prepare the Quinoa:
  1. In a medium saucepan, combine quinoa, water (or broth), and salt.
  2. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  3. Remove from heat, fluff with a fork, and set aside.
Make the Pesto (Skip if using store-bought):
  1. In a food processor, combine basil, garlic, pine nuts, parmesan (or nutritional yeast), and olive oil.
  2. Blend until smooth, adding more olive oil if needed for desired consistency.
  3. Season with salt and pepper to taste.
Cook the Salmon:
  1. Preheat oven to 400°F (200°C).
  2. Place salmon fillets on a parchment-lined baking sheet.
  3. Drizzle with olive oil, lemon juice, salt, and pepper.
  4. Spread 1-2 tablespoons of pesto over each fillet.
  5. Bake for 12-15 minutes, or until the salmon flakes easily with a fork.
Assemble the Dish:
  1. Divide the cooked quinoa into serving bowls.
  2. Place a salmon fillet on top of each quinoa portion.
  3. Drizzle with extra pesto if desired.
Serve and Garnish:
  1. Garnish with fresh basil leaves, lemon wedges, and a sprinkle of pine nuts if desired.
  2. Serve immediately and enjoy!

Notes

  • 🌿 Quinoa Alternative: Swap quinoa with brown rice, farro, or couscous.
  • 🐟 Leftovers: Store in the fridge for up to 3 days in airtight containers.
  • 🌶️ Spicy Variation: Add red pepper flakes to the pesto for a spicy twist.
  • 🍋 Extra Lemon: A squeeze of fresh lemon juice enhances the flavors beautifully.