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Pecan-Berry Salmon over Berry-Quinoa Salad
Recipes
Pecan-Berry Salmon over Berry-Quinoa Salad
4 servings
35 minutes total

Ingredients

  • 2 oranges, for zest/juice
  • 1 cup quinoa
  • 1 cup water
  • Nonstick aluminum foil
  • 3 tablespoons pecan pieces, finely chopped
  • ¼ cup panko bread crumbs
  • 2 teaspoons grapeseed oil
  • 4 salmon fillets (about 1 lb), skin removed
  • ¼ teaspoon pepper
  • ¾ teaspoon kosher salt, divided
  • 8 teaspoons raspberry (or strawberry) preserves
  • 8 oz trimmed asparagus spears, coarsely chopped
  • 1 cup radicchio (or watercress), coarsely chopped
  • 1 cup fresh mixed berries (such as blueberries, raspberries, or blackberries)
  • ½ cup crumbled feta cheese (optional)

Steps

    1. Zest one orange (1 teaspoon); squeeze both oranges for juice (about 1 cup). Prepare quinoa following package instructions using 1 cup water and 1 cup orange juice.
    2. Preheat oven to 400°F. Line baking sheet with foil. Chop pecans and place in medium bowl; stir in bread crumbs and oil until combined.
    3. Place salmon on baking sheet; season with pepper and ½ teaspoon salt. Spread 2 teaspoons preserves over each fillet; divide pecan mixture evenly over preserves. Bake 10–12 minutes and until fish is 145°F (or opaque and separates easily).
    4. Chop asparagus (1–2 cups) and radicchio. Stir into quinoa: berries, asparagus, radicchio, orange zest, feta cheese (if desired), and remaining ¼ teaspoon salt. Serve salmon with quinoa.

Amount per ¼ recipe serving: Calories 480, Total Fat 17g, Sat Fat 2g, Trans Fat 0g, Chol 70mg, Sodium 280mg, Total Carb 48g, Fiber 6g, Sugars 10g, Protein 35g, Calc 6%, Iron 30%