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PESTO SALMON AND QUINOA BOWL
13

PESTO SALMON AND QUINOA BOWL

NUTRITION
HEALTHY RECIPES
Feb 11, 2025

PESTO SALMON AND QUINOA BOWL

This pesto salmon and quinoa bowl is a simple yet nourishing meal packed with protein, healthy fats and fibre. Grilled salmon provides an excellent source of omega-3 fatty acids, while quinoa offers a complete plant-based protein with essential amino acids. A spoonful of pesto enhances the dish with a rich, herby flavour, complementing the natural taste of the salmon. This bowl is both satisfying and well-balanced, making it an ideal option for a post-workout meal, a light dinner, or a nutritious lunch. The simplicity of this dish allows for easy preparation, making it perfect for busy schedules while still delivering high-quality nutrition. Whether you’re looking for a quick weekday meal or a dish that supports a healthy lifestyle, this pesto salmon and quinoa bowl is an excellent choice that combines taste, texture and wholesome ingredients.

RECIPE CATEGORY

Entrée, Lunch, Dinner

SERVING SIZE

1

CUISINE

Mediterranean

PREPARATION/TECHNIQUES

Grill, 5 Ingredients or Less, Prepared in Advance

OCCASION/HOLIDAY

Healthy Eating, Quick Lunch, Post-Workout Meal, Family Dinner

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, High Protein, High Fibre, Low Fat, Quick & Easy, Wheat / Gluten-Free

DISH TYPE

Bowl

INGREDIENTS

The following are the ingredients we need to prepare the pesto salmon and quinoa bowl.

  • 100g grilled salmon
  • 50g cooked quinoa
  • 1 tsp pesto sauce

FULL NUTRITIONAL INFORMATION

  • Calories: 290 kcal
  • Protein: 30g
  • Carbohydrates: 14g
  • Fibre: 2g
  • Fat: 13g
  • Saturated Fat:5g
  • Sodium: 150mg
  • Sugar: 1g

PREPARATION

  • Prepare The Salmon: If the salmon is not yet grilled, preheat the grill or a pan over medium-high heat. Lightly season the salmon with salt and pepper if desired.
  • Grill The Salmon: Place the salmon fillet on the grill and cook for about 4-5 minutes per side, or until the flesh is opaque and flakes easily with a fork. Once cooked, remove from heat and let it rest.
  • Cook The Quinoa: If using uncooked quinoa, rinse it under cold water, then cook it in a saucepan with a 2:1 water-to-quinoa ratio. Bring to a boil, reduce to a simmer and cook covered for 12-15 minutes until the water is absorbed. Fluff with a fork and let it cool slightly.
  • Assemble The Bowl: In a serving bowl, add the cooked quinoa as the base. Place the grilled salmon on top.
  • Drizzle With Pesto: Spoon the pesto sauce over the salmon, allowing it to coat the fish and quinoa for maximum flavour.
  • Serve Immediately: Enjoy warm, or allow the flavours to meld for a few minutes before eating.

PREP TIME

5 minutes

COOKING TIME

15 minutes

TIPS

Here are some helpful tips for you when making this pesto salmon and quinoa bowl.

  • Choose Wild-Caught Salmon: Wild salmon has a richer flavour and a higher omega-3 content compared to farmed varieties.
  • Fluff Quinoa Properly: Use a fork to fluff the quinoa after cooking to prevent clumping and maintain a light, fluffy texture.
  • Enhance Pesto Flavour: If using store-bought pesto, consider adding a squeeze of fresh lemon juice to brighten the flavours.
  • Avoid Overcooking Salmon: To retain moisture, remove the salmon from heat as soon as it flakes easily with a fork.
  • Customise The Seasoning: A sprinkle of garlic powder or crushed red pepper flakes can add an extra layer of flavour.
  • Use A High-Quality Pesto: Fresh homemade pesto or a high-quality store-bought version ensures the best taste without artificial additives.
  • Rest Salmon Before Serving: Letting the salmon rest for a couple of minutes allows the juices to redistribute, keeping it tender and moist.

VARIATIONS

  • Add Greens: Toss in baby spinach, rocket, or kale for additional fibre and vitamins.
  • Dairy-Free Pesto: Use a dairy-free pesto alternative for a completely dairy-free and lactose-free dish.
  • Citrus Boost: Squeeze fresh lemon or lime juice over the salmon for added freshness and zest.
  • Spicy Twist: Mix a pinch of chilli flakes into the pesto or sprinkle on top for a spicy kick.
  • Extra Crunch: Garnish with toasted pine nuts or almonds for an extra layer of texture and healthy fats.

PREPPING AND STORAGE

  • Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a microwave or enjoy cold as a refreshing salad.
  • Freezing: Freeze cooked salmon separately for up to 2 months. Quinoa can also be frozen and reheated when needed.
  • Meal Prep Tip: Cook the quinoa and grill the salmon in advance, then store it separately. Assemble the bowl just before eating for the freshest taste.

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