Anti-Inflammatory Pesto Salmon Bowls (30-Minute)

laurenfitfoodie.com

Daphanee Gassel

subheading: Pesto Salmon:

1.25 lb. salmon fillets - about 5 fillets 4-oz. each

2 Tbsp brown sugar (24g)

1 tsp smoked paprika

1 tsp garlic powder

1 tsp + ¼ tsp salt divided

Freshly cracked black pepper to taste

½ cup fresh parsley chopped

¼ cup panko breadcrumbs (14g)

¼ cup pesto (60g)

2 Tbsp dijon mustard (30g)

subheading: For the Bowls:

1 lb. green beans ends trimmed

1 Tbsp ranch seasoning mix

1 tsp salt + ¼ tsp black pepper

2.5 cups cooked rice for serving

Directions at laurenfitfoodie.com

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