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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

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


  • 1 1/2 cups quinoa, rinsed and drained
  • 2 1/2 cups water
  • 1/2 teaspoon sea salt
  • 3/4 cup pesto
  • 4 cups finely chopped kale
  • 1 red bell pepper, diced
  • 2 garlic cloves, minced
  • 1/3 cup oil-packed sun-dried tomatoes, chopped
  • 1/3 cup pitted Kalamata olives, sliced
  • 1/21 teaspoon hot red pepper flakes, to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 150g cans wild sockeye salmon (300 grams total)
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • Fresh herbs and lemon wedges, for serving


  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