Pesto Crusted Salmon & Blistered Tomato Bowl
Pesto and panko crusted roasted salmon with burst cherry tomatoes over quinoa and arugula.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Makes
- 4 bowls
Spreading pesto on salmon and sprinkling it with panko gives a crisp, herby crust in the oven. Cherry tomatoes roast on the same pan and burst into a juicy sauce.
Why this recipe works
Panko over the pesto browns and crisps, protecting the basil from burning.
Ingredient notes
Panko contains wheat; use gluten-free panko if needed.
Common mistakes
- Overbaking.
- Thick pesto layers that slide off.
What to serve with it
Lemon wedges.
Meal prep
Best within 3 days.
More bowls like this
Cooking tips
Spread the pesto evenly. Spoon the tomato juices over the quinoa.
Swaps and variations
Use cod. Use couscous.
Storing and reheating
Refrigerate within 2 hours for up to 3 days.
Recipe
Pesto Crusted Salmon & Blistered Tomato Bowl
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Makes
- 4 bowls
Ingredients
You’ll need: rimmed sheet pan; medium saucepan with lid; instant-read thermometer
Method
-
Cook the quinoa: bring the quinoa and water to a boil, cover and simmer on low 15 minutes; rest 5 minutes.
-
Heat the oven to 425°F (220°C). Toss the tomatoes with the olive oil and salt on a sheet pan.
-
Place the salmon on the pan, spread the pesto over the tops and sprinkle with panko.
-
Roast 12 to 15 minutes, until the crust is golden, the tomatoes burst and the salmon flakes and reaches 145°F (63°C).
-
Toss the quinoa with the arugula and lemon juice.
-
Divide among 4 bowls and top with the salmon and tomatoes.
Questions
Can I skip the panko?
Yes; the pesto will be softer.
Can I use frozen salmon?
Yes, thawed and dried.
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