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Pecan-Berry Salmon with Orange-Quinoa Salad
Recipes
Pecan-Berry Salmon with Orange-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
  • ¼ cup panko breadcrumbs
  • 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

    1. Zest 1 orange (1 teaspoon), then juice both (about 1 cup). Cook quinoa following package instructions, using orange juice and water.
    2. Preheat oven to 400°F. Line baking sheet with foil. Chop pecans finely and place in medium bowl; stir in breadcrumbs and oil until evenly combined.
    3. Arrange salmon fillets on baking sheet (wash hands); sprinkle with pepper and ½ teaspoon salt. Spread 2 teaspoons preserves over each fillet; divide breadcrumb mixture evenly over preserves. Bake 10–12 minutes until centers of fillets flake easily and are 145°F.
    4. 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.

Always check fish for bones.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 510, Total Fat 22g, Sat Fat 3.5g, Trans Fat 0g, Chol 65mg, Sodium 440mg, Total Carb 48g, Fiber 8g, Total Sugar 9g, (Incl. 0g Added Sugars), Protein 32g, Vitamin D 70%, Calc 6%, Iron 20%, Potassium 20%