Anti-Inflammatory Pesto Salmon Bowls (30-Minute)

Name: Anti-Inflammatory Pesto Salmon Bowls (30-Minute)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 serving
Ingredients: 1.25 lb. salmon fillets - about 5 fillets; 2 Tbsp brown sugar (24g); 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp + 1/4 tsp salt; Freshly cracked black pepper to taste; 1/2 cup fresh parsley; 1/4 cup panko breadcrumbs (14g); 1/4 cup pesto (60g); 2 Tbsp dijon mustard (30g); 1 lb. green beans; 1 Tbsp ranch seasoning mix; 1 tsp salt + 1/4 tsp black pepper; 2.5 cups cooked rice

User Reviews

5.0

15 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
5
Calories
400 kcal
Course
Main Course
Cuisine
International

Anti-Inflammatory Pesto Salmon Bowls (30-Minute)

Heidi Hunt

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There is so much to love about these pesto salmon bowls! They're a bowl of anti-inflammatory health packed with healthy fats, fiber and all kinds of nutrients. The pesto baked salmon is insanely flavorful and pairs perfect with rice and green beans. And it's ready in 30 minutes!

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Ingredients

Servings

Pesto Salmon:

1.25 lb. salmon fillets - about 5 fillets 4-oz. each
2 Tbsp brown sugar (24g)
1 tsp smoked paprika
1 tsp garlic powder
1 tsp + 1/4 tsp salt divided
Freshly cracked black pepper to taste
1/2 cup fresh parsley chopped
1/4 cup panko breadcrumbs (14g)
1/4 cup pesto (60g)
2 Tbsp dijon mustard (30g)

For the Bowls:

1 lb. green beans ends trimmed
1 Tbsp ranch seasoning mix
1 tsp salt + 1/4 tsp black pepper
2.5 cups cooked rice for serving

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Instructions

For the Salmon:

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
In a small bowl, combine the brown sugar, smoked paprika, garlic powder, 1 tsp salt and freshly cracked black pepper.
In a separate small bowl, combine the parsley, panko and pesto and another 1/4 tsp of salt.
Place the salmon on the baking sheet, skin side down. Spread the mustard over top.
Add the brown sugar mixture evenly over top all the salmon fillets. Then add the panko mixture on top.
Bake for 10 minutes or until the salmon is opaque and tender with a fork. Let salmon cool to room temperature.

For the Green Beans:

Set a skillet to medium heat. Add the green beans and coat generously with cooking spray (or use olive oil).
Add the ranch seasoning mix, salt, and black pepper, and toss to coat.
Saute for about 5-6 minutes. Then remove from heat. You can also cook in the air fryer (see notes)

To Assemble:

Add 1/2 cup cooked rice on one side of the container and add 1/5 of the cooked green beans on the other. Place the salmon fillet on top. Store in an airtight container in the fridge.

Equipments used:

Notes

To make gluten-free: use gluten-free panko breadcrumbs.
To make dairy-free: sub ranch seasoning for dairy-free seasoning or use a mix of onion powder and garlic powder to taste.
Salmon Bowls stay fresh for 4-5 days.
To cook green beans in the air fryer: Add the green beans to a bowl and spray generously with cooking spray (or use olive oil). Toss to evenly coat, then add all the seasonings and toss again. Air fry for 8 minutes at 375F, tossing halfway through.