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Publix Aprons

Pecan-Berry Salmon with Orange Quinoa Salad

Pecan-Berry Salmon with Orange Quinoa Salad
Total Time:
35 minutes


2 oranges, for zest/juice
1 cup quinoa
1 cup water
Nonstick aluminum foil
3 tablespoons pecan pieces, finely chopped
1/4 cup panko bread crumbs
2 teaspoons grapeseed oil
4 salmon fillets (about 1 lb), skin removed
1/4 teaspoon pepper
3/4 teaspoon kosher salt, divided
8 teaspoons low sugar strawberry preserves
8 oz trimmed asparagus spears, coarsely chopped
1 cup fresh strawberries, coarsely chopped
1 cup radicchio lettuce, coarsely chopped


  1. Zest/grate peel from 1 orange (no white; 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 1/2 teaspoon salt. Spread 2 teaspoons preserves over each fillet; divide pecan mixture evenly over preserves.
  4. Bake 10–12 minutes or until fish is 145°F (or opaque and separates easily). Meanwhile, chop asparagus (1–2 cups); chop strawberries and radicchio.
  5. Stir into quinoa: asparagus, strawberries, radicchio, orange zest, and remaining 1/4 teaspoon salt. Serve with salmon.

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Nutritional Information

CALORIES (per 1/4 recipe) 490kcal; FAT 18g; SAT FAT 2.5g; TRANS FAT 0g; CHOL 70mg; SODIUM 280mg; CARB 47g; FIBER 6g; SUGARS 14g; PROTEIN 35g; VIT A 10%; VIT C 90%; CALC 6%; IRON 25%

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