Ingredients

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.

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

Servings
1
Prep Time
15 min
Cook Time
20 min
Duration
35 min

Ingredients

  • 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

Preparation

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