Anti-Inflammatory Pesto Salmon Bowls (30-Minute)

There is so much to love about these pesto salmon bowls! They’re a bowl of anti-inflammatory health packed with healthy fats, fiber and all kinds of nutrients. The pesto baked salmon is insanely flavorful and pairs perfect with rice and green beans. And it’s ready in 30 minutes!

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, 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.

INGREDIENTS

• 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 PESTO SALMON BOWLS

For the salmon:

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
2. In a small bowl, combine the brown sugar, smoked paprika, garlic powder, 1 tsp salt and freshly cracked black pepper. 
3. In a separate small bowl, combine the parsley, panko and pesto and another 1/4 tsp of salt. 
4. Place the salmon on the baking sheet, skin side down. Spread the mustard over top. 
5. Add the brown sugar mixture evenly over top all the salmon fillets. Then add the panko mixture on top. 
6. 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:

1. Set a large skillet to medium heat. Add the green beans and coat generously with cooking spray (or use olive oil).
2. Add the ranch seasoning mix, salt, and black pepper, and toss to coat. Saute for about 5-6 minutes.
3. 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. 

MORE MEAL PREP RECIPES YOU’LL LOVE

• MEAL PREP HONEY GARLIC CHICKEN AND CAULIFLOWER
• MEAL PREP SALSA VERDE BOWLS
• CHEESEBURGER SALAD WITH SKINNY SPECIAL SAUCE
• MEAL PREP SLOPPY JOE BOWLS

WANT TO MAKE THIS RECIPE?

If you try these Pesto Salmon Bowls and love them, please rate this recipe!

You can also tag me on Instagram, @LaurenFitFoodie. It makes my day seeing your yummy recreations!