Servings: 4 | Time: 35 minutes | Dairy-free, gluten-free, high-protein

Flaky salmon with a refreshing herb sauce on top of a bed of blended brown rice and cauliflower rice, this is an easy weeknight dinner that holds for leftovers the next day. Enjoy this high-protein, veggie-packed dish that the whole family will love.

Appliances & Utensils

• Sheet pan & parchment paper

• Mixing bowl

• Knife & cutting board

• Pan & spatula

• Measuring cups & spoons

• Blender or food processor (optional)

Ingredients

For the sheet pan:

2 pounds sockeye salmon filet

4 tablespoons pesto sauce

For the sides:

1 cup brown rice, cooked

2 cups frozen cauliflower rice, cooked

(Optional to make your own: pesto sauce)

2 cups fresh basil

2 cups fresh kale

½ cup extra-virgin olive oil

½ cup pine nuts

1 lemon, juiced

2 cloves garlic, peeled

Instructions

1. Preheat: Preheat oven to 425°F and line a sheet with parchment paper.

2. (Optional) Make your own pesto: In a food processor, add 2 cups fresh basil, 2 cups fresh kale, ½ cup extra-virgin olive oil, ½ cup pine nuts, the juice of 1 lemon, and 2 cloves garlic. Blend until smooth.

3. Prepare the rice: Cook the rice and frozen cauliflower rice according to package.

4. Prepare the sheet pan: Lay the sockeye salmon filet on the sheet pan and top with about 4 tablespoons of pesto or until covered.

5. Bake: Bake the the sheet pan for 15 to 18 minutes at 425°F or until salmon is cooked through.

6. Serve: On a plate, add a mix of brown rice and cauliflower rice, then top with a serving of salmon. Top with fresh pesto if desired and enjoy!

   
   

Frequently asked questions

Can I meal prep this salmon recipe?
Yes! This recipe holds up well for leftovers. Store the salmon and rice separately in airtight containers in the fridge for up to 3 days. Reheat gently in the oven or microwave.

Do I have to use sockeye salmon?
Not at all. Any salmon variety will work. Cooking times may vary slightly depending on thickness. If using frozen, be sure to thaw according to package prior to cooking.

Can I use store-bought pesto instead of making my own?
Absolutely! Store-bought pesto makes this recipe extra quick. If using jarred pesto, just check the label for dairy-free options if needed.

What if I don’t like cauliflower rice?
You can use all brown rice or quinoa instead. The cauliflower rice just helps boost the veggies and lighten the dish.

How do I know when salmon is fully cooked?
The salmon should easily flake with a fork and have an internal temperature of 145°F. Be careful not to over bake, as salmon can dry out quickly. Use a meat thermometer to double check the temperature for food safety.

Can I make this dish vegetarian or vegan?
Yes! Swap the salmon for roasted chickpeas, falafel, or grilled tofu and serve with the same rice and pesto base.

Can I cook the salmon in a skillet instead of the oven?
Yes, heat a little olive oil in a skillet over medium heat, place the salmon skin-side down, and cook 4 to 5 minutes per side until cooked through.

What can I serve with this recipe?
It’s a complete meal on its own, but a simple green salad or roasted veggies would pair well for extra sides.

More Resources

I hope you enjoy! For more recipes, check out the recipe box or the weekly meal plans. You can follow along with me on Instagram, TikTok, or YouTube, and shop my favorite brands at a discount.

Best,

Grace

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