Salmon & Pesto Grain Bowl
Sheet-pan salmon with roasted cherry tomatoes and quinoa, finished with herby pesto and toasted pine nuts. Ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 1.5 cups cooked quinoa or rice
- 200 g salmon fillet, skinless
- 200 g cherry tomatoes
- 3 tbsp pesto (store-bought or fresh)
- ¼ cup pine nuts
- 2 tbsp olive oil
- 1 to taste salt and pepper
Instructions
- 1
Pat salmon dry with a paper towel. Season both sides generously with salt and pepper.
- 2
Toss cherry tomatoes with 1 tbsp olive oil and a pinch of salt on a sheet pan.
- 3
Nestle salmon skin-side up on the pan with tomatoes. Drizzle with remaining oil.
- 4
Roast at 400°F for 12–14 minutes until salmon flakes easily and tomatoes blister.
- 5
While the pan roasts, warm the cooked quinoa in a small bowl.
- 6
Toast pine nuts in a dry skillet over medium heat, shaking often, until fragrant, ~3 minutes.
- 7
Divide quinoa between bowls. Top with salmon, roasted tomatoes, pesto, and pine nuts.
Tools you’ll need
- sheet pan
- small bowl
- skillet
- paper towels
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