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.