Spring has me craving all of the fresh, zesty flavors, and this Lemon Pesto Salmon Bowl hits the spot perfectly. It’s perfect for when you want a healthy, flavorful meal without spending a lot of time in the kitchen! It takes less than 20 minutes to make, and most of it is cooked on a sheet pan, which means less cleanup too! The salmon and asparagus are roasted with a simple lemon-dijon sauce, and the pesto orzo adds the perfect finishing touch. It’s a quick, easy, and balanced meal that’s great for busy days when you want something healthy but don’t have much time to cook.

Lemon Pesto Salmon Bowl

Serves: 2

Ingredients:

• 2 salmon filets, rinsed/pat-dried
• 1 bunch asparagus
• 1/2 tbsp olive oil
• 1-2 cloves garlic, diced
• 1 tsp dijon mustard
• 1 lemon
• 1/2 tsp lemon pepper seasoning
• 2 servings orzo (I used Banza Orzo for extra protein)
• 1-2 tbsp pesto (I used the vegan pesto from Trader Joe’s)
• Salt & pepper

Directions:

1. Snap off the bottom fibrous part of the asparagus and place it on a baking sheet. Drizzle with olive oil and sprinkle with salt. Add the salmon filets to the other half of the baking sheet.
2. In a small bowl, combine the remaining olive oil, garlic, dijon, juice from half the lemon and the lemon pepper seasoning. Mix well and drizzle the sauce over the salmon. Broil in the oven on high for ~15 minutes. (Note: you may need to take the asparagus out at about 10 minutes so make sure to check it).
3. Meanwhile, cook the orzo according to package directions. Once drained, add back to the pot with the pesto and mix well.
4. To serve, add some pesto orzo to a bowl. Top with asparagus and salmon. Add a squeeze of lemon juice and enjoy!

Looking for more salmon recipes? Here are some of my favorites!

• Miso Salmon Bowl
• Crispy Rice Salmon Lettuce Cups
• Honey Sriracha Salmon Bowl