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Summer Salmon Pesto Bowl

Posted by Fernanda Catalan on
Summer Salmon Pesto Bowl

As the days get longer and the weather heats up, we're moving as many meals as possible al fresco! We collaborated with Mia Syn (@nutritionbymia) to create the perfect summer lunch. Fresh and filling, here's all you need to know to whip up a balanced summertime bowl. 



  • 1 corn on the cob, grilled
  • 1 medium zucchini, cut into ribbons using a mandolin slicer
  • 1/2 cup quinoa, cooked
  • 2 tbsp mozzarella pearls
  • 4 oz. salmon filet
  • 1 tbsp O-Live olive oil

Summer Salsa:

  • 1/3 cup strawberries, diced
  • 1/3 cup cucumber, diced
  • 1/4 cup apricot, diced
  • 1/2 lime, juiced
  • 2 tbsp basil, minced


  • 1 cup basil
  • 1 garlic clove
  • 1/4 cup raw cashews
  • 1/4 cup grated cheese
  • 1/3 cup O-Live
  • salt and pepper to taste


  1. Preheat the oven to 450 F.
  2. Brush salmon with O-live olive oil and place skin side down on a parchment paper lined baking sheet. Bake salmon until cooked through (about 10-12 minutes depending on thickness). Set aside. 
  3. Add pesto ingredients to a food processor and process until smooth. Set aside.
  4. Add salsa ingredients to a mixing bowl and toss to combine. Set aside.
  5. Transfer all ingredients to a serving bowl.


**Serves 1**





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