Italian Pesto Salmon Bowl

Italian · 35 min · Fish · pescatarian, gluten-free, dairy-free, low-carb, high-protein

Shop ingredients

Ingredients

• 4 (6 oz each) Salmon fillets
• 1 cup Fresh basil leaves
• 1/4 cup Pine nuts
• 2 Garlic cloves
• 3 tbsp Olive oil
• 1 Lemon
• 1 cup Cherry tomatoes
• 4 cups Mixed greens
• to taste Salt
• to taste Black pepper

Method

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the pesto: In a food processor, combine basil leaves, pine nuts, garlic, olive oil, juice of half the lemon, salt, and pepper. Blend until smooth.
3. Place salmon fillets on the prepared baking sheet. Spread a generous spoonful of pesto on top of each fillet.
4. Bake the salmon for 15-20 minutes, until cooked through and flaky.
5. While the salmon bakes, halve the cherry tomatoes and toss with a teaspoon of olive oil, salt, and pepper. Roast in the oven for 10 minutes.
6. Assemble bowls: Divide mixed greens into 4 bowls. Top with roasted cherry tomatoes and a baked salmon fillet.
7. Squeeze fresh lemon juice over each bowl before serving.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook