Nutrition

Pesto Salmon With Roasted Peppers And Quinoa Recipe

Recipe and picture offered by Healthy Meal Prep, reprinted with permission of Alpha Books, a division of Penguin Random House LLC. Copyright © 2017 by Stephanie Tornatore and Adam Bannon.

This meal prep concept will get your omega-3s able to seize and go. A squeeze of lemon juice and vibrant pesto add brilliant taste to the roasted salmon and peppers on this colourful dish.

Pesto Salmon With Roasted Peppers And Quinoa

Prep time: 10 minutes. Cook time: 40 minutes. Makes four servings.

Ingredients:

  • four items skinless salmon, about four half oz (125g) every
  • four bell peppers, any shade, sliced
  • three Tbsp olive oil
  • Juice of half lemon
  • 1/four tsp salt
  • 1/four tsp freshly floor black pepper
  • 2 cups cooked quinoa
  • 2 cups baby arugula
  • half cup fast pesto (see under)

Quick Pesto Ingredients:

  • 2 Tbsp uncooked almonds
  • 2 Tbsp shredded Parmesan
  • Juice of 1 giant lemon
  • 2 garlic cloves, entire
  • 2 cups recent basil leaves, packed
  • 1/four tsp salt
  • 1/four tsp freshly floor black pepper
  • 1/four cup olive oil

Directions:

Preheat the oven to 400 levels. Spread the bell peppers on a parchment-lined baking sheet and drizzle with 1 tablespoon olive oil. Place within the oven and bake for 30 minutes. Line a baking sheet with foil, folding up the sides to include juices, and grease the foil with 1 tablespoon olive oil. Arrange the fillets on the baking sheet and drizzle with remaining 1 tablespoon olive oil. Squeeze lemon juice over prime and season with salt and pepper. Bake for 10 minutes, or till salmon is agency to the contact. To assemble the meals, place 1/2 cup baby arugula and 1/2 cup cooked quinoa in every of 4 containers. Add a bit of salmon to every container, prime with 2 tablespoons pesto, and divide the roasted bell peppers evenly among the many containers.

To the bowl of a food processor, add almonds, Parmesan, lemon juice garlic, basil, salt, pepper and olive oil. Process till clean, pausing to scrape the edges as wanted. Transfer to an hermetic container and refrigerate for as much as seven days.

Nutrition Per Serving:

Protein: 32g / Carbohydrates: 29g / Fiber: 7g / Sugars: 8g / Calories: 622

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