Anti Inflammatory Pesto-Walnut Wild Rice Pilaf with Salmon & Spinach
This is the kind of dinner that looks impressive enough for company but comes together in a single skillet once the rice is done. Nutty wild rice simmers low and slow in chicken broth until the grains split open and turn wonderfully chewy, then gets tossed with wilted baby spinach and a bright, herb-forward walnut pesto blended from fresh basil, garlic, lemon juice, and extra-virgin olive oil. Crispy-skinned salmon fillets are seared until golden and laid right on top, making every plate feel like something you'd order at a nice restaurant. The ingredient list reads like a greatest-hits lineup of foods celebrated for their omega-3s, polyphenols, and antioxidants — walnuts, salmon, olive oil, spinach, and fresh basil all in one bowl. Toasted walnuts scattered over the finished dish add a satisfying crunch that ties everything together. A squeeze of lemon at the table brightens the whole thing and cuts through the richness of the pesto. This recipe serves four, so it's just as practical for a weeknight family meal as it is for a casual dinner with friends.
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Learn more →Ingredients
4 servings
For the wild rice
- 1 cup wild rice, rinsed
- 2 ½ cups low-sodium chicken broth
- ¼ tsp salt
For the walnut pesto
- 2 cups fresh basil leaves, loosely packed
- ½ cup raw walnuts
- 2 cloves garlic, peeled
- ⅓ cup extra-virgin olive oil
- 2 tbsp lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
For the pilaf
- ¼ cup raw walnuts, roughly chopped
- 1 tbsp extra-virgin olive oil
- 3 cups baby spinach
- salt and pepper to taste
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on
- 1 tbsp extra-virgin olive oil
- ½ tsp salt
- ¼ tsp black pepper
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Combine the wild rice, chicken broth, and 1/4 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the rice is tender and the grains have begun to split open, 45–50 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- 2
While the rice cooks, make the pesto: combine the basil, 1/2 cup raw walnuts, garlic, lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper in a food processor. Pulse until coarsely chopped, about 8–10 pulses. With the machine running, stream in the 1/3 cup olive oil until the pesto is smooth but still has some texture. Taste and adjust seasoning.
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