Anti-Inflammatory Pesto Salmon Bowls (30-Minute)
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
5
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Calories
400 kcal
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Course
Main Course
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Cuisine
International
Anti-Inflammatory Pesto Salmon Bowls (30-Minute)
Description
The salmon fillets are layered with Dijon mustard, then coated with a dry rub of brown sugar, smoked paprika, garlic powder, salt, and freshly cracked black pepper. A topping of parsley, panko breadcrumbs, and pesto adds a crunchy, fragrant crust when baked at 425°F until the fish is opaque and tender. This combination provides a contrast between the moist, flaky salmon and the crisp herbaceous crust.
Green beans are sautéed with seasonings including ranch mix, salt, and pepper to add bright, savory notes that complement the rich salmon. They can also be cooked in an air fryer as an alternative method. The bowls are assembled with cooked rice, creating a balanced meal of protein, vegetables, and grains.
Adjustments can be made for dietary preferences, such as using gluten-free breadcrumbs and substituting dairy-free seasonings for ranch. The prepared bowls store well for up to five days, making this recipe suitable for meal prep. Reheating is straightforward without compromising texture.
Ingredients
Pesto Salmon:
- 1.25 lb. salmon fillet 4-oz. each, about 5 fillets
- 2 Tbsp brown sugar 24g
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt divided, 1/4 tsp
- black pepper freshly cracked, to taste
- 1/2 cup parsley chopped, fresh
- 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 tsp black pepper
- 2.5 cups rice for serving, cooked
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.
Notes
- Use gluten-free panko breadcrumbs to make this recipe gluten-free.
- For dairy-free bowls, substitute ranch seasoning with a dairy-free mix or a blend of onion powder and garlic powder to taste.
- Store prepared bowls in the refrigerator for 4-5 days for meal prep convenience.
- To prepare green beans in an air fryer, toss with cooking spray and seasonings, then air fry at 375°F for 8 minutes, tossing halfway through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 400kcal | 20% |
| Carbohydrates | 32g | 11% |
| Protein | 28g | 56% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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