

LUNCH & DINNER
Oct 1, 2025
Sheet pan kale basil pesto salmon
Servings: 4 | Time: 35 minutes | Dairy-free, gluten-free, high-protein
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
Preheat: Preheat oven to 425°F and line a sheet with parchment paper.
(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.
Prepare the rice: Cook the rice and frozen cauliflower rice according to package.
Prepare the sheet pan: Lay the sockeye salmon filet on the sheet pan and top with about 4 tablespoons of pesto or until covered.
Bake: Bake the the sheet pan for 15 to 18 minutes at 425°F or until salmon is cooked through.
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
P.S. - If you enjoyed this recipe, consider forwarding it to your friends and family. Your recommendations mean the world to me and it’s a great way to help more people live healthier lives!
Comments
Healthy inspiration,
delivered to you
From meal plans to easy recipes and wellness strategies — everything you need to support your health journey, straight to your inbox.
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LUNCH & DINNER
Oct 1, 2025
Sheet pan kale basil pesto salmon
Servings: 4 | Time: 35 minutes | Dairy-free, gluten-free, high-protein
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
Preheat: Preheat oven to 425°F and line a sheet with parchment paper.
(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.
Prepare the rice: Cook the rice and frozen cauliflower rice according to package.
Prepare the sheet pan: Lay the sockeye salmon filet on the sheet pan and top with about 4 tablespoons of pesto or until covered.
Bake: Bake the the sheet pan for 15 to 18 minutes at 425°F or until salmon is cooked through.
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
P.S. - If you enjoyed this recipe, consider forwarding it to your friends and family. Your recommendations mean the world to me and it’s a great way to help more people live healthier lives!
Comments
Healthy inspiration,
delivered to you
From meal plans to easy recipes and wellness strategies — everything you need to support your health journey, straight to your inbox.

LUNCH & DINNER
Oct 1, 2025
Sheet pan kale basil pesto salmon
Servings: 4 | Time: 35 minutes | Dairy-free, gluten-free, high-protein
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
Preheat: Preheat oven to 425°F and line a sheet with parchment paper.
(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.
Prepare the rice: Cook the rice and frozen cauliflower rice according to package.
Prepare the sheet pan: Lay the sockeye salmon filet on the sheet pan and top with about 4 tablespoons of pesto or until covered.
Bake: Bake the the sheet pan for 15 to 18 minutes at 425°F or until salmon is cooked through.
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
P.S. - If you enjoyed this recipe, consider forwarding it to your friends and family. Your recommendations mean the world to me and it’s a great way to help more people live healthier lives!
Comments
Healthy inspiration, delivered to you
From meal plans to easy recipes and wellness strategies — everything you need to support your health journey, straight to your inbox.
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Hormone-balancing Sesame beef & red rice nourish bowls

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A healthy foodie's guide to Washington, DC

BREAKFAST
High-protein almond butter banana magic shell overnight oats

BREAKFAST
High-protein blueberry muffin overnight oats

LUNCH & DINNER
Gluten-free Chicken peanut pad Thai

SNACK
Pumpkin pie protein balls

SAUCES & SIDES
Apple quinoa fall salad with an apple cider vinaigrette

SAUCES & SIDES
Autumn harvest sheet pan veggies

SAUCES & SIDES
Roasted rosemary root veggies

SAUCES & SIDES
Salmon with maple-glazed acorn squash

SAUCES & SIDES
Maple acorn & apple harvest salad

SAUCES & SIDES
Colorful vegetable grazing board with garlic hummus

LUNCH & DINNER
The ultimate gluten-free burger in a lettuce wrap with homemade fries

SNACK
Chocolate brownie bite energy balls

LUNCH & DINNER
Seared Italian turkey meatballs with roasted vegetables

BREAKFAST
Blueberry blast protein smoothie - A Halloween themed smoothie

BREAKFAST
High-protein blueberry basil seed overnight oats

BREAKFAST
High-protein sweet vanilla chia pudding

BREAKFAST
Cinnamon apple overnight oats

SWEET TREAT
A healthy sweet treat: Mini dark chocolate sea salt nut butter cups

BREAKFAST
Apple Cinnamon Baked Oatmeal Casserole

SAUCES & SIDES
Dairy-free garlic mashed potatoes

SAUCES AND SIDES
Easy chimichurri sauce

LUNCH AND DINNER RECIPE
Creamy pumpkin chicken curry

SNACK
Refined sugar-free Pumpkin spice granola

SAUCES & SIDES
Dairy-free special burger sauce

SAUCES & SIDES
Dairy-free kale basil pesto sauce

LUNCH & DINNER
Grilled lettuce wrapped burgers & shoestring fries

LUNCH & DINNER
Sheet pan kale basil pesto salmon

LUNCH & DINNER
Chicken carnitas rice bowls

BREAKFAST
Pumpkin spice smoothie

BREAKFAST
Kale & chicken sausage egg bites

LUNCH & DINNER
Roasted sweet potato taco salad

LUNCH & DINNER
Spicy chicken stuffed sweet potatoes

LUNCH & DINNER
Deconstructed arugula chicken salad

LUNCH & DINNER RECIPE
Moroccan chicken & roasted potatoes with romesco

BREAKFAST
Almond butter cacao smoothie

LUNCH & DINNER
Moroccan chicken & sautéed vegetables with romesco

LUNCH & DINNER
Sage & sweet potato turkey meatball bowl

SNACK
Brownie bite protein balls

BREAKFAST
Apple & maple chicken sausage breakfast skillet

BREAKFAST
Blueberry baked oatmeal casserole

LUNCH & DINNER
Roasted tomato salmon quinoa bowl

LUNCH & DINNER RECIPE
Pan-seared chicken & zucchini with herby green sauce

LUNCH & DINNER
Turkey stuffed sweet potatoes

LUNCH & DINNER
Cilantro-lime rice bowl

LUNCH & DINNER
Blackened chicken with pesto broccoli & sweet potato

BREAKFAST
Bake-ahead egg & turkey breakfast casserole

SNACK
Carrot cake protein balls

HEALTHY FOODIE GUIDE
A healthy foodie's guide to Raleigh, NC

WELLNESS READS
How to make a healthy meal plan for the week

LUNCH AND DINNER RECIPE
Firecracker beef bowls

BREAKFAST
Gluten-free pumpkin scones with a dark chocolate drizzle

LUNCH & DINNER
Dairy-free beef & spinach vodka pasta

LUNCH & DINNER
Gluten-free heirloom BLTs with an arugula salad

LUNCH & DINNER
Lettuce-wrapped burgers with sweet potato fries

LUNCH & DINNER
Honey harissa chicken bowls (CAVA copycat)

BREAKFAST
Gluten-free blueberry scones

BREAKFAST
Red pepper chicken sausage & egg bites (Starbucks copycat recipe)

LUNCH & DINNER
Tomato-basil pesto pasta

LUNCH & DINNER
One-pan coconut-lime chicken thighs with sautéed peppers & onions

LUNCH & DINNER
Sweet & sour chicken smash tacos

BREAKFAST
High-protein chocolate strawberry chia pudding

LUNCH & DINNER
Moroccan chicken thighs with sweet yellow rice

LUNCH & DINNER
Pistachio-crusted cod

SAUCES & SIDES
Crispy roasted yellow potatoes

BREAKFAST
Gluten free breakfast biscuits with chia jam

LUNCH & DINNER
Sheet pan chimichurri kebabs

WELLNESS READS
How to make the most of your groceries: budgeting, freshness, and food safety

DINNER PARTY PLATTER
Triple berry summer salad with a simple lemon dijon vinaigrette

DINNER PARTY PLATTER
Fresh and easy watermelon-mint & blueberry skewers

DINNER PARTY PLATTER
Salty prosciutto & fresh melon on simple skewers

SWEET TREAT
Rich dark chocolatey mousse pie and fresh berries

BREAKFAST
Chocolate peanut butter chia pudding recipe | High-protein, Dairy-free

WELLNESS READS
What one year of marriage has taught me about love, healthy choices, and dreaming big

HEALTHY FOODIE GUIDE
A healthy foodie's guide to Southern California

WELLNESS READS
Eat well, spend less: My top tips for saving on groceries while eating healthy

SWEET TREAT
Dark chocolate chip cookie dough protein balls

WELLNESS READS
13 great pieces of advice if you want to start living a healthier lifestyle today

WELLNESS READS
10 game-changing habits to boost your energy
Follow me on Instagram
@graceandgreens.blog
Get healthy meal inspiration straight to your inbox!
Join the community to get weekly meal plans, simple recipes, and encouragement to eat healthy and feel your best.
Grace and Greens, LLC, All Rights Reserved
Website design by Say-so Design • Branding photos by Photos by Cassie
Grace and Greens, LLC, All Rights Reserved
Website design by Say-so Design
Branding photos by Photos by Cassie
Follow me on Instagram
@graceandgreens.blog
Get healthy meal inspiration straight to your inbox!
Join the community to get weekly meal plans, simple recipes, and encouragement to eat healthy and feel your best.
Grace and Greens, LLC, All Rights Reserved
Website design by Say-so Design • Branding photos by Photos by Cassie
Follow me on Instagram
@graceandgreens.blog
Get healthy meal inspiration straight to your inbox!
Join the community to get weekly meal plans, simple recipes, and encouragement to eat healthy and feel your best.
Grace and Greens, LLC, All Rights Reserved
Website design by Say-so Design • Branding photos by Photos by Cassie



