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.

Shopping List

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

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%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star