Crispy Coconut‑Crusted Salmon with Quinoa‑Pesto & Roasted Broccoli

Looking for a quick, protein‑dense dinner that still feels gourmet? This coconut‑crusted salmon bites into a perfectly crunchy shell while a bright quinoa‑pesto and tender roasted broccoli keep the plate colorful and satisfying. Ready in just 35 minutes, it’s ideal for busy weekdays or a last‑minute weekend treat.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 (6‑oz) salmon fillets
• 1 cup finely ground sweet coconut flakes
• ½ cup grated Parmesan cheese
• 1 tbsp ground flaxseed
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil (for pan)
• 1 cup cooked quinoa (cold)
• ½ cup sun‑dried tomatoes, finely chopped
• ¼ cup fresh basil, chopped
• 2 tbsp pine nuts (optional)
• 2 tbsp lemon juice
• 1 tsp honey
• 2 cups broccoli florets
• 2 tsp olive oil
• Salt and pepper for broccoli

Instructions

1. 1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. 2. In a shallow dish, whisk together coconut flakes, Parmesan, flaxseed, smoked paprika, salt, and pepper.
3. 3. Pat salmon dry. Coat each fillet in the coconut mixture, pressing gently so the crumbs adhere.
4. 4. Heat 2 tbsp olive oil in a large skillet over medium‑high heat. Sear salmon, crust side down, until golden and crisp, about 3‑4 minutes. Flip and sear the other side for 2 minutes.
5. 5. Transfer seared salmon to the prepared sheet and bake for an additional 6‑8 minutes until flaking easily.
6. 6. While salmon cooks, toss broccoli with 2 tsp olive oil, salt, and pepper. Spread on a separate part of the baking sheet and roast for 12‑15 minutes, turning once, until edges are crisp.
7. 7. In a small bowl, combine cooked quinoa, sun‑dried tomatoes, basil, pine nuts, lemon juice, honey, and a pinch of salt. Mix until well combined; the quinoa‑pesto stays light and fluffy.
8. 8. Plate each salmon fillet on a bed of quinoa‑pesto, add a handful of roasted broccoli, and drizzle a touch of extra olive oil if desired.
9. 9. Garnish with a sprinkle of fresh basil or lemon zest for a final pop of color.

Chef's Note

For extra crunch, reserve the crusted mixture in the fridge and toss the salmon in it again for 30 seconds before finishing in the oven.

Make-Ahead Tips

Salmon can be marinated with the coconut crust in a sealed container up to 24 hours ahead. Re‑bake at dinner time for the freshest texture.

Substitutions

Replace salmon with cod or halibut for a milder flavor; swap quinoa with brown rice or cauliflower rice for a lower‑carb version; omit pine nuts for a nut‑free option.