This post may contain affiliate links. Please read my disclosure policy.
About This Recipe
Y’all know my love for bowl meals and this pesto salmon bowl is no exception! Made with a combination of tender, flaky, flavorful salmon, fresh green beans and rice, this pesto salmon recipe make a delicious meal all week long!
These healthy salmon bowls are great to prep for lunches for the week because they’re macro balanced and make for the perfect filling, energizing lunch! They also make an easy weeknight meal!
You can also easily tweak these pesto salmon bowls based on your dietary needs and preferences. Sub the rice for cauliflower rice or more veggies to make low carb. Or throw the salmon over top a salad!
You can also switch the green beans out for your favorite vegetable. Maple Ginger Glazed Carrots, Air Fryer Broccoli, Roasted Cauliflower and Carrots, snap peas, spaghetti squash or even zucchini noodles would all go great with this!
Why You’ll Love These Pesto Salmon Bowls
- Easy meal prep – Perfect lunch prep for the week and one you’ll keep looking forward to.
- Macro-friendly – A protein-packed, macro-balanced meal!
- SO FLAVORFUL! Made with fresh, flavorful ingredients with so many dimensions of flavor.
- Super healthy! Salmon is PACKED full of omega 3’s fatty acids (the healthy fat) and all kind of vitamins and nutrients! It’s one of the healthiest foods you can eat.
- Super customizable! Use any grain, veggies or herbs that you love or whatever you have on hand.
- Salmon – I used Atlantic salmon and used the individually-packed kind because I like that it’s pre-portioned. Usually these come as 4-oz. fillets (so 5 fillets for this recipe) or 5-oz. fillets (so 4 fillets for this recipe). But you can definitely use a whole salmon fillet too. Make sure to get the kind with the skin on because the skin helps keep the salmon moist when baked.
- Brown sugar
- Seasonings – Grab some smoked paprika, garlic powder, salt, and black pepper for the salmon. We’ll use ranch seasoning mix to season the green beans – it gives it such a yummy herby flavor! Although if you want, you can just use onion and garlic powder instead.
- Parsley – Freshly chopped parsley helps brings freshness to this salmon! You can also use basil leaves or whatever herbs you have on hand.
- Panko Breadcrumbs – To give the salmon a little crunch and another dimension of flavor! Use gluten free if needed.
- Pesto – I used basil pesto. You can make your own pesto or use store-bought basil pesto work here! You could even use a more spicy pesto here if you’d prefer.
- Dijon mustard – Also helps give this salmon flavor!
- Green beans – Fresh green beans work best here, but you can use frozen if you want.
- Rice – Any rice works! Use microwaveable rice to save some time.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
In a small bowl, combine the brown sugar, smoked paprika, garlic powder, 1 tsp salt and freshly cracked black pepper.
2. In a separate small bowl, combine the parsley, panko and pesto and another 1/4 tsp of salt.
3. Place the salmon on the baking sheet, skin side down. Spread the mustard over top.
4. Add the brown sugar mixture evenly over top all the salmon fillets. Then add the panko mixture on top.
5. Bake for 10 minutes or until the salmon is opaque and tender with a fork. Let salmon cool to room temperature.
6. Set a large skillet to medium heat. Add the green beans and coat generously with cooking spray (or use olive oil). Set a large skillet to medium heat. Add the green beans and coat generously with cooking spray (or use olive oil).
7. Saute for about 5-6 minutes. Then remove from heat. You can also cook in the air fryer (see notes).
8. To Assemble: add 1/2 cup cooked rice on one side of the container and add 1/5 of the cooked green beans on the other. Place the salmon fillet on top. Store in an airtight container in the fridge.
Can I prep these pesto salmon bowls in advance?
Absolutely! These bowls come together in a few different parts. So you can always cook your salmon and green beans the morning of or day before. I used microwaveable rice to complete the bowls but for homemade rice, you can make that the day before as well. You can do each of these in parts according to what fits your day!
How are these pesto salmon bowls best served?
These bowls make a great macro-balanced meal in itself! You can top with more fresh herbs, lemon wedges (for the lemon juice), parmesan cheese, pine nuts, cherry tomatoes, or additional pesto sauce for some more flavor.
Best meal prep containers for meal prepping?
I would recommend glass for safe reheating. We have these 2 & 3 compartment containers along with this 20-piece round set which works great to store four meal prep meals in, plus have the others for proteins, sides and sauces.
Can I cook the green beans in the air fryer instead?
I love cooking green beans in the air fryer because it gives them a nice char! To cook in the air fryer, add the green beans to a bowl and spray generously with cooking spray to coat (or drizzle with some avocado oil or olive oil). Toss to evenly coat, then add all the seasonings and toss again. Add the green beans to the air fryer basket in an even layer and air fry for 8 minutes at 375F, tossing halfway through.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Anti-Inflammatory Pesto Salmon Bowls (30-Minute)
Ingredients
Pesto Salmon:
- 1.25 lb. salmon fillets – about 5 fillets 4-oz. each
- 2 Tbsp brown sugar (24g)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp + 1/4 tsp salt divided
- Freshly cracked black pepper to taste
- 1/2 cup fresh parsley chopped
- 1/4 cup panko breadcrumbs (14g)
- 1/4 cup pesto (60g)
- 2 Tbsp dijon mustard (30g)
For the Bowls:
- 1 lb. green beans ends trimmed
- 1 Tbsp ranch seasoning mix
- 1 tsp salt + 1/4 tsp black pepper
- 2.5 cups cooked rice for serving
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. Scroll for macros and MyFitnessPal code.
Instructions
For the Salmon:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a small bowl, combine the brown sugar, smoked paprika, garlic powder, 1 tsp salt and freshly cracked black pepper.
- In a separate small bowl, combine the parsley, panko and pesto and another 1/4 tsp of salt.
- Place the salmon on the baking sheet, skin side down. Spread the mustard over top.
- Add the brown sugar mixture evenly over top all the salmon fillets. Then add the panko mixture on top.
- Bake for 10 minutes or until the salmon is opaque and tender with a fork. Let salmon cool to room temperature.
For the Green Beans:
- Set a skillet to medium heat. Add the green beans and coat generously with cooking spray (or use olive oil).
- Add the ranch seasoning mix, salt, and black pepper, and toss to coat.
- Saute for about 5-6 minutes. Then remove from heat. You can also cook in the air fryer (see notes)
To Assemble:
- Add 1/2 cup cooked rice on one side of the container and add 1/5 of the cooked green beans on the other. Place the salmon fillet on top. Store in an airtight container in the fridge.
Equipment
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
