Grilled Pesto Salmon With Sautéed Vegetables – a delicious recipe with salmon, coconut oil, fresh pesto, red quinoa, carrots, Handful snap peas. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat over to 385 degrees.
2
Cook quinoa as package instructs (try cooking with fresh chicken or vegetable broth for a bit more flavour).
3
Chop veggies as you like (I prefer cutting them about the length and width of a finger)
4
Stir fry the veggies in a pan with some coconut oil. Squeeze some fresh lemon juice for a splash of flavour if you like.
5
Heat coconut oil in a stainless steel, over-safe fry pan on med-high.
6
Pan fry the salmon on one side for about 3-5 min (until cooked about half way through).
7
Flip the salmon and fry for about 30 second or a minute.
8
Place the entire fry pan in the oven and cook fish for another 3-5 min.
9
Once cooked, spread some pesto over the salmon just before serving.
214
kcal
Calories
14
g
Fat
11
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2-4 salmon fillets or steaks, 2 tbsp coconut oil, 2 tbsp fresh pesto (Golda's is a brand I like since they use Extra Virgin Olive Oil), 1 cup red quinoa, and more.
Yes, Grilled Pesto Salmon With Sautéed Vegetables falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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