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

Prep Time
15 min
Cook Time
20 min
35 min


  • 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