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 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)
1/2 cup crumbled feta cheese (optional)
- 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.
- 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 and until fish is 145°F (or opaque and separates easily).
- Chop asparagus (1–2 cups) and radicchio. Stir into quinoa: berries, asparagus, radicchio, orange zest, feta cheese (if desired), and remaining 1/4 teaspoon salt. Serve salmon with quinoa.