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    Home » Recipes » Casseroles, Skillets, and Bakes Recipes

    Salmon Pesto Quinoa Bake

    Published: Oct 24, 2022 Last Modified: Oct 24, 2022 by Allison

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    This salmon pesto quinoa bake is easy to throw together, healthy, and full of flavour. Made with quinoa, pesto, canned salmon, olives, sun-dried tomatoes, kale, red pepper, herbs, and mozzarella and parmesan cheese, it is the perfect weeknight dinner.

    overhead shot of a serving on a blue plate surrounded by a blue towel

    It has been a whirlwind couple of weeks, to say the least! Since my last post, I travelled to Prince Edward Island for the PEI Marathon. I will share the details in a dedicated post shortly, as I have a fair amount to share. But I will say that while the race didn’t go as planned, I had a great solo weekend away. I returned home last Monday night, and was right back to work on Tuesday. By the end of that work week, I was completely exhausted… hence the lull in posting. But my energy is slowly but surely returning, and I am feeling a bit better each day.

    Now that my spare time is no longer being spent training for a marathon, I will once again have time (not to mention energy) to create lots of delicious new recipes. I have so many ideas! Now if only I had more time…

    overhead shot of the salmon pesto quinoa bake fresh out of the oven on a light pink backdrop

    Today’s recipe–salmon pesto quinoa bake– is one that I created several months ago. For whatever reason, I never got around to posting it at the time. It is so delicious, healthy, and simple. It is packed with protein, healthy omega 3 fat, and pops of salty flavour from the sun-dried tomatoes, olives, and cheese. It is also gluten-free, since quinoa is a gluten-free “pseudograin.”

    angled overhead shot of a serving of the quinoa salmon bake on a blue plate

    Ingredients in this Salmon Pesto Quinoa Bake

    • Quinoa
    • Pesto
    • Kale
    • Red pepper
    • Garlic
    • Kalamata olives
    • Sun-dried tomatoes
    • Hot red pepper flakes
    • Oregano
    • Basil
    • Canned salmon
    • Parmesan cheese
    • Mozzarella cheese
    • Sea salt and pepper
    process shot showing the mixture in a large bowl
    process shot showing the salmon pesto quinoa bake before it goes into the oven
    close up overhead shot of the salmon pesto quinoa bake fresh out of the oven in a glass dish

    step by step instructions

    Cook the quinoa: In a medium saucepan, combine the quinoa, water, and salt. Bring to a boil over high heat, stir, and turn down heat to low. Cover and cook for 15 minutes. Remove from the heat and lightly fluff with a fork.

    Place the canned salmon in a bowl and use a fork to break it apart into small pieces.

    Preheat the oven to 350 F. Lightly grease a 9×13-inch baking dish with olive oil.

    Transfer the quinoa into a large bowl. Add the pesto, kale, red pepper, garlic, sun-dried tomatoes, olives, hot red pepper flakes, oregano, basil, and salmon. Stir to combine.

    Transfer the mixture into the prepared baking dish. Top with the shredded Parmesan and mozzarella cheese.

    Bake for 25-30 minutes, or until heated through and the cheese is melted and lightly browned.

    Serve with lemon wedges and fresh herbs.

    overhead shot of a serving spoon going into the dish to serve up a portion

    serving and menu ideas

    This salmon pesto quinoa bake would pair nicely with a side salad. Try my Warm Roasted Mushroom, Pear, and Avocado Spinach Salad for a great cozy meal.

    storage instructions

    Store leftover salmon quinoa bake in an airtight container in the fridge for up to four days. Reheat in a 350 F oven for 15-20 minutes.

    close up overhead shot of a serving on a light blue plate

    more healthy salmon recipes

    • Sheet Pan Lemon Paprika Salmon with Dilly Avocado Sauce and Roasted Root Vegetables
    • Korean Salmon Meatballs with Kimchi Brown Rice Salad
    • Mexican Salmon Quinoa Burgers
    • Miso Garlic Butter Seared Salmon with Grape Salsa and Creamy Goat Cheese Orzo

    to turn this into a vegan-friendly recipe:

    Swap out the salmon for 3 cups of cooked beans or lentils, and use shredded vegan cheese or my Vegan Parmesan on top.

    I hope that you love this salmon pesto quinoa bake! If you make it, let me know how you enjoyed it by leaving a comment and rating below the post.

    If you love this recipe and would like to see more of my recipes, be sure to subscribe to my email list. You can also follow along on social media: Instagram, Facebook, and Pinterest.

    Enjoy!

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    featured image for the post, 1200x1200 pixles, of a serving of the salmon pesto quinoa bake on a light blue plate

    Salmon Pesto Quinoa Bake


    ★★★★★

    5 from 1 reviews

    • Author: Allison
    • Total Time: 50 minutes
    • Yield: 8 servings 1x
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    Ingredients

    Scale
    • 1 ½ cups quinoa, rinsed and drained
    • 2 ½ cups water
    • ½ teaspoon sea salt
    • ¾ cup pesto
    • 4 cups finely chopped kale
    • 1 red bell pepper, diced
    • 2 garlic cloves, minced
    • ⅓ cup oil-packed sun-dried tomatoes, chopped
    • ⅓ cup pitted Kalamata olives, sliced
    • ½–1 teaspoon hot red pepper flakes, to taste
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • 2 150g cans wild sockeye salmon (300 grams total)
    • ½ cup shredded Parmesan cheese
    • ½ cup shredded mozzarella cheese
    • Fresh herbs and lemon wedges, for serving

    Instructions

    1. Cook the quinoa: In a medium saucepan, combine the quinoa, water, and salt. Bring to a boil over high heat, stir, and turn down heat to low. Cover and cook for 15 minutes. Remove from the heat and lightly fluff with a fork.
    2. Place the canned salmon in a bowl and use a fork to break it apart into small pieces.
    3. Preheat the oven to 350 F. Lightly grease a 9×13-inch baking dish with olive oil.
    4. Transfer the quinoa into a large bowl. Add the pesto, kale, red pepper, garlic, sun-dried tomatoes, olives, hot red pepper flakes, oregano, basil, and salmon. Stir to combine. Season with salt and pepper to taste.
    5. Transfer the mixture into the prepared baking dish. Top with the shredded Parmesan and mozzarella cheese.
    6. Bake for 25-30 minutes, or until heated through and the cheese is melted and lightly browned.
    7. Serve with lemon wedges and fresh herbs.
    • Prep Time: 25 minutes
    • Cook Time: 25 minutes
    • Category: Main Course
    • Method: Bake
    • Cuisine: Mediterranean

    Keywords: salmon pesto quinoa bake recipe

    Did you make this recipe?

    Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Janet

      November 03, 2022 at 8:52 pm

      Wonderful casserole!

      ★★★★★

      Reply

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