Italian Pesto Salmon Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Italian · 35 min · Fish · pescatarian, gluten-free, dairy-free, low-carb, high-protein
425 cal
35g protein
15g carbs
25g fat
per serving · estimated
Ingredients
- 4 (6 oz each) Salmon fillets
- 1/2 cup Fresh basil leaves
- 1/4 cup Pine nuts
- 1 Garlic cloves
- 1 1/2 tbsp Olive oil
- 1 Lemon
- 1/2 cup Cherry tomatoes
- 2 cups Mixed greens
- to taste Salt
- to taste Black pepper
Method (tap to check — screen stays awake)
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 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.
- Place salmon fillets on the prepared baking sheet. Spread a generous spoonful of pesto on top of each fillet.
- Bake the salmon for 15-20 minutes, until cooked through and flaky.
- 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.
- Assemble bowls: Divide mixed greens into 4 bowls. Top with roasted cherry tomatoes and a baked salmon fillet.
- Squeeze fresh lemon juice over each bowl before serving.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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