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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
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