Pesto-Crusted Salmon With Veggie Rice


Ultra Basic





A recipe allowed in a / diet.

Salmon is a great meat to integrate into your regular diet, but eating it on its own can get old really fast! That’s why you should invite some more ingredients to the party. The tender meat of the salmon works perfectly with a nice pesto crust; and with a not-so-classic veggie rice on the side, you’ll have one of the crunchiest meals ever!

Nutritional Chart

Calories: 567 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 73 g
  • 38 g
  • 25 g

Ingredients Needed for Pesto-Crusted Salmon With Veggie Rice

10 ounces of salmon fillet
2 tablespoons of pesto sauce
2 cups of water
1 cup basmati rice
1 tablespoon vegetable oil
2 ounces of baby carrot
2 ounces of green beans
1 teaspoon chili flakes
1 ounce roasted pine nut

How to Make Pesto-Crusted Salmon With Veggie Rice

  1. Preheat oven to 375°F/190°C.
  2. Season salmon with salt and pepper.
  3. Use a teaspoon and cover it with pesto sauce.
  4. Wrap it in aluminum foil and bake for 20 minutes.
  5. Heat a saucepan and add 2 cups of water.
  6. Bring to a boil and add the rice. Leave on low heat for about 15 minutes.
  7. Heat a skillet, add 1 tablespoon of vegetable oil and start frying the baby carrots and the green beans.
  8. Add salt and fry for about 1 minute.
  9. Add cooked rice, chili flakes and roasted pine nuts and leave on heat for about 1-2 minutes more.
  10. Serve salmon alongside rice!

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