Anti-Inflammatory Pesto Salmon Bowls (30-Minute)

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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.

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The pesto baked salmon is insanely flavorful and pairs perfect with rice and green beans. And it’s ready in 30 minutes!

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To make, preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

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In a small bowl, combine the brown sugar, smoked paprika, garlic powder, 1 tsp salt and freshly cracked black pepper.

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In a separate small bowl, combine the parsley, panko and pesto and another 1/4 tsp of salt.

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Place the salmon on the baking sheet, skin side down. Spread the mustard over top.

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Add the brown sugar mixture evenly over top all the salmon fillets. Then add the panko mixture on top.

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Bake for 10 minutes or until the salmon is opaque and tender with a fork. Let salmon cool to room temperature.

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Set a large skillet to medium heat. Add the green beans and coat generously with cooking spray (or use olive oil).

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Add the ranch seasoning mix, salt, and black pepper, and toss to coat. Saute for about 5-6 minutes.

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Add 1/2 cup cooked rice on one side of the container and add 1/5 of the cooked green beans on the other.

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Place the salmon fillet on top. Store in an airtight container in the fridge.

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For full recipe, instructions, helpful tips and nutrition swipe up or visit blog! 

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