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High Protein Pesto Salmon Bowls - Fresh, Satisfying, and Easy

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Salmon: 1 to 1.25 pounds skin-on salmon fillets, cut into 4 portions
  • Olive oil: 1 tablespoon for the salmon, plus more if pan-searing
  • Salt and pepper: To season the salmon and veggies
  • Lemon: Zest and juice of 1 lemon
  • Cooked grains: 3 cups cooked quinoa, farro, brown rice, or a mix
  • Cherry tomatoes: 1.5 cups, halved
  • Cucumber: 1 large, diced
  • Baby spinach or arugula: 3 cups, lightly packed
  • Avocado: 1 large, sliced (optional but great for creaminess)
  • Pine nuts or sliced almonds: 1/4 cup, toasted
  • Parmesan: 1/4 cup finely grated
  • Red onion: 1/4 small, very thinly sliced
  • Greek yogurt pesto sauce:
  • 1/3 cup basil pesto (store-bought or homemade)
  • 1/2 cup plain 2% or 5% Greek yogurt
  • 1–2 tablespoons water to thin
  • Extra lemon juice to taste

Method
 

  1. Cook the grains: Prepare quinoa, farro, or brown rice according to package directions. Fluff with a fork, season with a pinch of salt, and set aside.
  2. Make the yogurt pesto: In a small bowl, stir together pesto and Greek yogurt. Add 1–2 tablespoons water and a squeeze of lemon juice until it’s creamy and drizzle-able. Taste and adjust salt or lemon.
  3. Prep the veggies: Halve the tomatoes, dice the cucumber, slice the red onion, and wash and dry the greens. Toast the nuts in a dry skillet over medium heat until golden and fragrant, about 3–4 minutes.
  4. Season the salmon: Pat the fillets dry. Rub with olive oil, lemon zest, salt, and pepper.
  5. Cook the salmon (choose one): Oven: Bake at 400°F (200°C) on a parchment-lined sheet for 10–12 minutes, until the thickest part flakes easily and reaches 125–130°F for medium.
  6. Pan-sear: Heat a nonstick or cast-iron skillet over medium-high with a drizzle of oil. Place salmon skin-side down and cook 4–6 minutes. Flip and cook 1–3 more minutes, to preferred doneness.
  7. Air fryer: Air fry at 390°F (200°C) for 7–10 minutes, depending on thickness.
  8. Rest and flake: Let the salmon rest 2 minutes. Squeeze over a little lemon juice. Gently flake into large pieces or leave as whole fillets.
  9. Assemble the bowls: Add a base of grains and greens. Top with salmon, tomatoes, cucumber, avocado, onion, and nuts. Sprinkle with Parmesan.
  10. Finish with sauce: Drizzle the yogurt pesto over everything. Add extra lemon, salt, and pepper if needed.