Ingredients
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
Steps
- 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).
- 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.
- 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.
- 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.
- Stir into quinoa: asparagus, strawberries, radicchio, orange zest, and remaining 1/4 teaspoon salt. Serve with salmon.
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