Avocado Pesto Salmon Bowl

Name: Avocado Pesto Salmon Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 salmon fillets; 1 cup quinoa or brown rice; 1 cup cherry tomatoes, halved; 1 tablespoon olive oil; Salt and pepper, to taste; 1 ripe avocado; 1 cup fresh basil leaves; 1 clove garlic; 2 tablespoons lemon juice; Salt and pepper, to taste

Highlighted under: Vitality Meal Guide

I absolutely love this Avocado Pesto Salmon Bowl because it packs a delightful punch of flavors and is incredibly easy to prepare. The creamy avocado pesto elevates the tender salmon, creating a nutritious meal that's satisfying yet light. Whether I’m having a relaxing weekend or a busy weekday, this dish fits perfectly into my routine. The vibrant colors and freshness make it a joy to eat, and it’s also a perfect choice for impressing guests at a gathering. You can feel good knowing that you’re enjoying a wholesome, delicious meal.

Created by

Rafael

Last updated on 2026-02-17T13:22:19.159Z

I remember the first time I made the Avocado Pesto Salmon Bowl; the aroma filled my kitchen and made my mouth water. I chose to roast the salmon to get that perfect flaky texture, and pairing it with the creamy avocado pesto was a game-changer. To add a bit of zest, I topped it with cherry tomatoes for a burst of freshness.

Through trial and error, I found that blending the avocado with fresh basil, garlic, and lemon juice creates a pesto that complements the salmon beautifully without overpowering it. This bowl has become a staple in my home for its health benefits and quick preparation time. I love serving it with quinoa or brown rice for an extra nutrition boost!

Why You'll Love This Recipe
Rich avocado flavor paired with fresh basil pesto
Juicy salmon that melts in your mouth
Quick and healthy meal option perfect for busy days

The Importance of Fresh Ingredients

For this Avocado Pesto Salmon Bowl, the quality of your ingredients significantly impacts the final flavor. Selecting ripe avocados is crucial—look for ones that yield slightly to gentle pressure. Fresh basil should have a vibrant green color and a fragrant aroma; wilted leaves can leave your pesto tasting dull. For the tomatoes, opt for the freshest cherry tomatoes you can find; their sweetness enhances the overall dish and adds a lovely burst of flavor.

The salmon fillets are the star of the dish, so I recommend wild-caught salmon when possible. This choice not only supports sustainable fishing practices but also offers a richer taste and firmer texture. If wild salmon isn’t available, farmed salmon is a suitable substitute. Just keep an eye on cooking times, as farmed salmon often cooks faster due to its fat content.

Perfecting Your Pesto

When making the avocado pesto, blending at the right speed is key to achieving that luscious, creamy texture. Start with a few pulses to break up the ingredients, then blend continuously until smooth. If the mixture is too thick, consider adding a splash of water or extra lemon juice; this not only improves texture but also brightens the flavor. Taste as you go, adjusting salt and pepper to suit your palette—this can elevate your dish to new heights.

An easy way to prevent the avocado from browning is to use the citrus juice early in the blending process. The lemon juice acts as a natural preservative, keeping your pesto a vibrant green. If you plan to make the pesto ahead of time, store it in an airtight container, pressing plastic wrap directly onto the surface to minimize air exposure.

Tips for Serving and Storing

When serving the Avocado Pesto Salmon Bowl, consider garnishing with extra basil leaves or a sprinkle of pine nuts for added texture and flavor. This not only enhances presentation but also provides a delightful crunch against the creamy pesto and flaky salmon. If you want to add additional veggies, consider incorporating steamed asparagus or sautéed spinach for extra nutrients and color.

For meal prep, store individual components separately to maintain freshness. The cooked quinoa can last up to a week in the refrigerator, while the salmon is best enjoyed fresh. If you have leftovers, reheat the salmon gently in the oven at a low temperature (around 275°F) to prevent it from drying out. This bowl is just as delicious cold, making it a versatile option for lunchboxes or quick dinners.

Ingredients

For the Salmon and Bowl

2 salmon fillets
1 cup quinoa or brown rice
1 cup cherry tomatoes, halved
1 tablespoon olive oil
Salt and pepper, to taste

For the Avocado Pesto

1 ripe avocado
1 cup fresh basil leaves
1 clove garlic
2 tablespoons lemon juice
Salt and pepper, to taste

Prepare all ingredients before you start cooking to streamline the process.

Instructions

Cook the Quinoa or Rice

In a medium saucepan, combine 1 cup of quinoa or brown rice with 2 cups of water. Bring to a boil, then reduce to a simmer for about 15 minutes or until cooked. Fluff with a fork and set aside.

Prepare the Pesto

In a food processor, combine the avocado, basil, garlic, lemon juice, salt, and pepper. Blend until smooth and creamy. Adjust seasoning according to taste.

Cook the Salmon

Preheat an oven or a skillet to medium-high heat. Coat the salmon with olive oil, and season with salt and pepper. Cook for about 5-6 minutes on each side or until the salmon is cooked through and flakes easily.

Assemble the Bowl

In a bowl, start with a base of quinoa or brown rice. Top with pieces of salmon, cherry tomatoes, and a generous drizzle of avocado pesto. Serve immediately.

Enjoy your healthy and vibrant meal!

Pro Tips

For an extra crunch, consider adding toasted pine nuts or slivered almonds as a topping. You can also substitute the salmon with grilled chicken for a different flavor.

Variations to Explore

While this recipe features salmon, feel free to swap it out for grilled chicken or shrimp, depending on your preference. If you’re looking for a vegetarian option, roasted chickpeas can add a protein punch while absorbing the flavors of the pesto. You could also try adding sautéed zucchini or bell peppers for an extra layer of nutrition and flavor, making this dish adaptable to various diets.

For those who enjoy a bit of heat, consider blending in a small jalapeño or a pinch of red pepper flakes into the avocado pesto. The spice can complement the richness of the avocado and salmon beautifully. Alternatively, if you're not a fan of avocado, you can create a classic basil pesto with nuts, olive oil, and parmesan for a different twist.

Ingredient Storage Tips

To maintain the freshness of your basil, keep it in a glass of water on your countertop, covered loosely with a plastic bag. This extends its life for days while retaining flavor. Avocados should be stored at room temperature until ripe, after which they can be refrigerated to slow down further ripening. Always check for ripeness before blending to avoid a bitter pesto.

For quinoa and rice, store any uncooked grains in a cool, dry place. They can last up to a year when kept in an airtight container. Once cooked, both quinoa and brown rice can be refrigerated for up to four days. If you plan to freeze them, make sure to portion them out in individual serving sizes to make reheating easier and minimize waste.

Questions About Recipes

→ Can I use frozen salmon for this recipe?

Yes, just make sure to thaw it completely before cooking.

→ What can I use instead of quinoa?

You can easily substitute it with brown rice, couscous, or even cauliflower rice.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days.

→ Can I make the avocado pesto in advance?

The avocado pesto is best fresh, but you can store it in the fridge for a few hours. To prevent browning, press plastic wrap directly onto the surface.