Recipes
Pecan-Berry Salmon with Orange Quinoa Salad
4 servings
35 minutes total
Shopping list
Ingredients
- 2 oranges, for zest/juice
- 1 cup quinoa
- 1 cup water
- Nonstick aluminum foil
- 3 tablespoons pecan pieces
- ¼ cup panko bread crumbs
- 2 teaspoons grapeseed oil
- 4 (4 oz) salmon fillets, skin removed (about 1 lb)
- ¼ teaspoon pepper
- ¾ teaspoon kosher salt
- 8 teaspoons sugar-free strawberry preserves
- 8 oz fresh asparagus spears
- 1 cup fresh strawberries
- 1 cup radicchio (or watercress)
Steps
- Zest 1 orange (1 teaspoon), then juice both (about 1 cup). Prepare quinoa following package instructions, using orange juice and water.
- Preheat oven to 400°F. Line baking sheet with foil. Chop pecans finely and place in medium bowl; stir in bread crumbs and oil until combined.
- Arrange salmon fillets on baking sheet; season with pepper and ½ teaspoon salt (wash hands). Spread 2 teaspoons preserves over each fillet; divide pecan mixture evenly over preserves.
- Bake 10–12 minutes until centers of fillets flake easily and are 145°F. Meanwhile, chop asparagus (discarding tough root ends), strawberries, and radicchio coarsely.
- Stir asparagus, strawberries, radicchio, orange zest, and remaining ¼ teaspoon salt into quinoa. Serve with salmon.
Amount per ¼ recipe serving: Calories 470, Total Fat 17g, Sat Fat 2g, Trans Fat 0g, Chol 70mg, Sodium 430mg, Total Carb 46g, Fiber 8g, Total Sugar 10g, (Incl. 0g Added Sugars), Protein 35g, Vitamin D 35%, Calc 6%, Iron 30%, Potassium 25%