Pesto Salmon & Quinoa with Steamed Broccoli

Homemade pesto is a great way to dress up this flavorful dinner that boasts a plate full of superfoods.
Pesto Salmon & Quinoa with Steamed Broccoli

Pesto Salmon & Quinoa with Steamed Broccoli

Classic, simple pesto with fresh basil leaves, pine nuts, garlic and Parmesan cheese is an easy way to dress se

  • Duration
  • Cook Time
  • Prep Time
  • 1Servings


  • 1 clove garlic
  • 2 tbsp pine nuts
  • 1 cup packed fresh basil
  • 4 tsp extra-virgin olive oil, divided
  • 1 tbsp water
  • ½ tbsp fresh lemon juice
  • ½ tbsp Parmesan cheese
  • 1/8 tsp each sea salt and ground black pepper
  • 1 5-oz wild salmon fillet
  • 1½ cups broccoli florets
  • ½ cup cooked quinoa


1. Preheat oven to 400°F. In a food processor, place garlic clove; pulse until minced. Add pine nuts, basil, three quarters of oil, water, lemon juice, Parmesan and half of each salt and pepper; pulse until well blended. Set aside 1/3 cup pesto.

2. Cut a large square of parchment paper. Place salmon on parchment and spread remaining pesto in a thick layer over salmon. Fold parchment around salmon to form a pouch and fold and crimp ends of parchment together to seal pouch. Bake until salmon is cooked through and flaky, 20 minutes.

3. Meanwhile, bring a pot of water to boil. Place broccoli in a steamer basket and place over boiling water; steam, covered, until broccoli is vibrant green, 5 minutes. Toss broccoli with remaining one-quarter of oil and half of each salt and pepper.

4. In a small saucepan, stir cooked quinoa with reserved 1/3 cup pesto. Serve quinoa with salmon and broccoli.

Nutrition Information

  • Serving Size: 1 recipe
  • Calories: 656
  • Carbohydrate Content: 30 g
  • Cholesterol Content: 66 mg
  • Fat Content: 42 g
  • Fiber Content: 7 g
  • Protein Content: 42 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 388 mg
  • Sugar Content: 3 g