Salmon Quinoa Bowl with Pesto Dressing

9 Days cooking doesn’t have to be boring! This Salmon Quinoa Bowl with Pesto Plus Drizzle is colorful, protein‑packed, and comes together in under 30 minutes.

I teamed up with The Macro Mom for this recipe , she makes understanding macros so simple and helps you fuel your body the right way—without overthinking it. Her program teaches you how to confidently build balanced meals, hit your goals, and still enjoy the foods you love.

📲For easy tracking, search Tastynsimple Salmon Quinoa Bowl in My Fitness Pal and add to your diary✅

Serves 2

Ingredients

½ cup quinoa, rinsed

2 small salmon fillets (about 3.5 oz each), cut into bite-size cubes

1 small zucchini, sliced into rounds

1 medium pre-cooked beet, diced (or use canned in a pinch)

½ cup sprouts

2 small carrots, spiralized or shaved into ribbons

1 watermelon radish (or regular radish), cut into matchsticks

2 lemon wedges, for serving

For the Salmon

Olive oil spray

1 teaspoon maple syrup

Pinch of salt and pepper

For the Zucchini

Olive oil spray

Pinch of salt and pepper

Cashew Pesto

½ cup spinach leaves

¼ cup fresh basil

2 tablespoons cashews

½ scallion, chopped

1 tablespoon olive oil

Juice of ¼ lemon

Salt and pepper, to taste

Splash of water, as needed to thin

Instructions

1. Cook quinoa according to package directions.

2. Choose your cooking method for salmon and zucchini:

   
   

   Oven: Preheat oven to 425°F. Line a sheet pan with parchment. Spray zucchini rounds with olive oil, season with salt and pepper, and place on one side of the pan. Spray salmon cubes lightly with oil, drizzle evenly with 1 teaspoon maple syrup, season with salt and pepper, and place on the other side of the pan. Roast 12–15 minutes, until salmon is cooked through and zucchini is tender.

   
   

   Grill Pan: Heat a grill pan over medium-high. Spray zucchini with oil, season with salt and pepper, and grill 2–3 minutes per side until charred and tender. Spray salmon lightly with oil, drizzle evenly with 1 teaspoon maple syrup, season with salt and pepper, and grill 2–3 minutes per side until cooked through.

Pesto

1. Blend pesto ingredients in a tall cup (for an immersion blender) or small blender until smooth, adding a splash of water to thin if needed.

2. Divide quinoa between two bowls. Arrange salmon, zucchini, diced beet, sprouts, carrot ribbons, and radish on top. Drizzle with pesto and serve with lemon wedges.

Photo by Chay Berger