Crispy Pesto-Crusted Salmon with Lemon Dill Quinoa

This Crispy Pesto-Crusted Salmon with Lemon Dill Quinoa is a delicious and healthy dish that brings together the rich flavors of salmon and aromatic herbs. The salmon is coated in a vibrant basil pesto, which crisps up beautifully in the oven, providing a delightful contrast to the tender fish.

Paired with a refreshing lemon dill quinoa, this recipe not only offers a burst of flavors but also packs in nutrients, making it perfect for a weeknight dinner or a special occasion. The combination of the crispy topping and the fluffy quinoa creates a satisfying meal that’s both easy to prepare and impressive to serve.

Crispy Pesto-Crusted Salmon with Lemon Dill Quinoa

Serves: 4 Prep Time: 15 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 380 calories 18g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 4 salmon fillets
• 1/2 cup basil pesto
• 1 cup quinoa
• 2 cups vegetable broth
• 1 lemon (zested and juiced)
• 2 tablespoons fresh dill (chopped)
• Salt and pepper to taste
• Olive oil for drizzling

Instructions

1. Preheat the oven to 400°F (200°C).
2. Rinse the quinoa under cold water and drain.
3. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the liquid is absorbed.
4. While the quinoa cooks, place salmon fillets on a lined baking sheet. Season with salt and pepper, then spread a generous layer of basil pesto over each fillet.
5. Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and the pesto is crispy.
6. Once the quinoa is cooked, remove it from heat and fluff with a fork. Stir in lemon zest, lemon juice, and chopped dill. Season with salt and pepper to taste.
7. To serve, place a generous scoop of lemon dill quinoa on each plate and top with the crispy pesto-crusted salmon. Garnish with additional lemon slices if desired.

Notes

Tip: For added texture, consider topping the salmon with some pine nuts before baking.

For the best results, use fresh basil in your pesto for a vibrant flavor. If you’re short on time, store-bought pesto can be a great substitute. You can also personalize the quinoa by adding chopped veggies like cucumber or bell peppers for extra crunch.

Leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to maintain the crispy texture. This dish also works well for meal prep, as the quinoa and salmon can be made in advance and served cold or warm.