In honor of Women’s Health Month, we’re celebrating the power of nourishment—meals that don’t just taste good, but also support strength, balance, and overall well-being. Straight from the Griffin Teaching Kitchen at Quarry Walk, this Pesto Salmon with Quinoa and Asparagus Salad is a vibrant, nutrient-rich dish designed to fuel the whole person.
Packed with heart-healthy omega-3s, plant-based protein, fresh herbs, and seasonal greens, this recipe reflects the kind of thoughtful, person-centered approach to wellness that Griffin embraces every day. It’s simple enough for a weeknight, yet elevated enough to feel like something special—because taking care of your health should always feel both meaningful and enjoyable.
INGREDIENTS
PESTO SALMON
3 cups Low-Sodium
Vegetable Broth
1 tbsp Lemon Juice
2 cloves Garlic, smashed
1/2 tsp Kosher Salt
1/4 tsp Ground Black Pepper
1.25 lb (4 filets) Salmon
1/2 cup Basil Pesto (see subrecipe)
BASIL PESTO
1/2 cup Fresh Basil (tightly packed)
1 small clove Garlic
2 tbsp Extra Virgin Olive Oil
1 tbsp + 1 tsp Pine Nuts, toasted
1/4 tsp Kosher Salt
1 pinch Ground Black Pepper
3 tbsp Parmesan Cheese, freshly grated
QUINOA AND ASPARAGUS SALAD
1 cup Quinoa, cooked
5 spears Asparagus, cut into
1/2 inch pieces
1/2 cup Frozen Peas, thawed
1/2 cup Cucumber, diced
1 tbsp Shallot, minced
1 1/2 tsp Extra Virgin Olive Oil
1/8 tsp Kosher Salt
1/8 tsp Ground Black Pepper
2 tbsp Fresh Parsley, chopped
INSTRUCTIONS
PESTO SALMON
• In a large skillet, bring the broth, lemon juice, garlic, salt, and
pepper to a gentle simmer over medium heat.
• Place the salmon fillets in the skillet, ensuring they are
submerged in the broth.
• Reduce heat to low and poach for 8-10 minutes, or until the
salmon is opaque and flakes easily with a fork.
• Remove salmon carefully and let rest for 1-2 minutes.
• Drizzle or brush each fillet with 2 tbsp of pesto before serving.
BASIL PESTO
• In a food processor, combine the basil, garlic, oil, toasted pine
nuts, salt, and pepper. Process until a coarse paste forms,
stopping occasionally to scrape down the sides of the bowl
with a rubber spatula.
• Transfer to a bowl and stir in the cheese and additional oil,
as needed, to achieve the desired pesto texture.
• Taste and season with additional salt & pepper if needed.
QUINOA AND ASPARAGUS SALAD
• Cook quinoa according to package instructions.
• Blanch asparagus: Boil 1–2 minutes until bright green and
tender-crisp, then cool in ice water.
• Toss cooked quinoa with blanched asparagus, peas,
cucumber, and shallot.
• In a separate bowl, whisk olive oil, salt, pepper, and parsley
to make a dressing.
• Pour dressing into quinoa mixture. Toss gently to coat evenly.