Mediterranean recipe

Basil Pesto Salmon with Roasted Tomatoes and Quinoa

Name: Basil Pesto Salmon with Roasted Tomatoes and Quinoa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3 servings
Cuisine: Mediterranean
Ingredients: 3 salmon fillets (6 oz each); 3 tbsp basil pesto; 1 cup quinoa, rinsed; 2 cups water or low-sodium chicken broth; 1 pint cherry tomatoes, halved; 1 tbsp olive oil; 1 clove garlic, minced; Salt and pepper to taste; 1 lemon, cut into wedges

A bright basil pesto salmon dinner with sun-kissed roasted cherry tomatoes and fluffy quinoa. This skillet-friendly plate embodies Mediterranean vibes with a tangy herb finish and a hint of citrus, making weeknight meals feel special.

Total time

40 min

Prep

15 min

Cook

25 min

Serves

dinnergluten-freeproteindairy-freepescatarian

Chef’s Pro Tips

Bloom the pesto briefly in a hot pan for extra aroma.
Roast tomatoes until edges caramelize for added sweetness.

Serving Suggestions

Serve with a light green salad or steamed broccoli for color and crunch.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying the salmon.

Nutrition

Estimated, per serving

calories: 520kcal
protein: 38g
carbs: 42g
fat: 20g
fiber: 5g

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