Mediterranean Pesto Salmon Bowl

🥘 Ingredients

• 120g fresh salmon fillet
• 75g quinoa (uncooked)
• 40g baby spinach leaves
• 60g cherry tomatoes, halved
• 30g cucumber, diced
• 10g red onion, thinly sliced
• 15g kalamata olives, pitted and halved
• 1 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 15g fresh basil leaves
• 10g pine nuts
• 1 clove garlic
• 15g grated parmesan cheese
• Sea salt and black pepper to taste

👨‍🍳 Instructions

1. 1
   Rinse and cook quinoa in twice the amount of water. Bring to a boil, then simmer for 12-15 minutes. Fluff with a fork and let cool.
2. 2
   Preheat oven to 200°C (400°F). Season salmon with salt, pepper, and a drizzle of olive oil. Bake for 12-15 minutes until just cooked through.
3. 3
   Make pesto: In a blender, combine basil, pine nuts, garlic, parmesan, lemon juice, and ½ tbsp olive oil. Pulse until smooth.
4. 4
   In a large bowl, combine quinoa, spinach, cherry tomatoes, cucumber, red onion, and olives. Toss with remaining olive oil and a pinch of salt.
5. 5
   Top salad base with baked salmon. Drizzle homemade pesto over the bowl.
6. 6
   Serve immediately with a lemon wedge for extra brightness.

📊 Nutritional Information

• Vitamin A: 45% DV
• Vitamin C: 46% DV
• Iron: 18% DV
• Calcium: 13% DV
• Magnesium: 20% DV
• Dietary Fiber: 6g
• Omega-3 fatty acids: 1350mg
• Potassium: 680mg

💡 Cooking Tips

• To keep the salmon juicy, avoid overbaking – remove from the oven when it flakes easily.
• Toast pine nuts lightly before blending for fuller flavor and aroma.
• Fresh herbs make the pesto vibrant; substitute parsley if basil isn't available.
• Quinoa can be cooked in vegetable broth for extra savory depth.
• If you meal prep, store the pesto and salad components separately for maximum freshness.