Roasted Tomato Pesto Salmon Rice Bowl.

August 19, 2018

It’s the all the nutrition in a bowl kind of meal

Writing to you from Belgrade, Serbia!

I’m currently visiting family in the Balkans, specifically Serbia, Croatia, and Macedonia. We just came back from Croatia yesterday and are preparing for our journey to Macedonia on Tuesday! It’s an 8-hour drive, which I’m dreading, but our destination – a town called Ohrid which is right on Ohrid Lake is so picturesque.

Anyway, let’s talk about this Roasted Tomato Pesto Salmon Rice Bowl. It has pretty much some food from each section of the Food Pyramid. You have the salmon for your protein, rice as the grain, tomato as the fruit (or vegetable :)) and pesto has some added nutrients.

Definitely all the energy you need halfway through the day.

If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.

Roasted Tomato Pesto Salmon Rice Bowl.

Basil Pesto

  • 2 cups fresh basil
  • 1 cup fresh parsley
  • 1/2 cup pine nuts
  • 1/2 cup olive oil
  • 1/2 cup parmesan
  • 1/4 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/4 cup water

Roasted Tomato Salmon

  • 1 salmon filet
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 3 slices heirloom tomato
  • 1 teaspoon olive oil

Wild Rice

  • 1 cup cooked wild rice
  • salt and pepper, to taste
  1. To make pesto, blend all ingredients together until paste forms in a food processor. Set aside.
  2. Preheat oven to 350 degrees F. Place salmon filet in a pan, and sprinkle with salt, pepper, oregano, and parsley. Add tomato slices on top, and drizzle with olive oil. Roast for 15-20 minutes until salmon is tender. Mix rice with salt and pepper.
  3. To assemble, add rice to bowl. Top with salmon and pesto. Enjoy!

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