Orange-Sesame Salmon with Quinoa & Broccolini

Orange-Sesame Salmon with Quinoa & Broccolini

1 Review
From: EatingWell Magazine, January/February 2017

A quick Asian orange sauce gives this healthy salmon dinner recipe bright flavor. No broccolini? Swap in 8 ounces broccoli florets and roast for 5 minutes in Step 3.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup quinoa
  • ½ cup orange juice plus ⅓ cup, divided
  • 2 scallions, sliced
  • 1 bunch broccolini, trimmed
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon ground pepper, divided
  • 3 teaspoons toasted sesame oil, divided
  • ¼ teaspoon garlic powder
  • 4 4-ounce portions wild salmon
  • 1 teaspoon black sesame seeds
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon reduced-sodium tamari
  • 1 teaspoon cornstarch


  • Prep

  • Ready In

  1. Prepare quinoa according to package directions, substituting ½ cup orange juice for ½ cup water. Remove from heat and stir in scallions. Cover to keep warm.
  2. Preheat oven to 450°F. Line a rimmed baking sheet with foil.
  3. Toss broccolini with oil and ¼ teaspoon each salt and pepper in a large bowl. Transfer to the prepared baking sheet. Roast for 8 minutes.
  4. Meanwhile, combine 2 teaspoons sesame oil, garlic powder and the remaining ¼ teaspoon each salt and pepper in a small bowl. Brush the mixture on salmon.
  5. Push the broccolini to one side of the pan and place the salmon on the other side. Bake until the salmon is just cooked through, 5 to 8 minutes. Sprinkle the salmon with sesame seeds.
  6. Whisk the remaining ⅓ cup orange juice, 1 teaspoon sesame oil, ginger, tamari and cornstarch in a small microwave-safe bowl. Microwave on High for 1 minute. Divide the quinoa, broccolini and salmon among 4 plates. Drizzle with 2 tablespoons sauce each.
  • Tips: Turn leftovers into a salmon & spinach sandwich with wasabi mayo for lunch: Whisk 1 Tbsp. reduced-fat mayonnaise with 1 tsp. wasabi powder. Spread on 1 toasted whole-wheat burger bun. Top with a leftover portion of salmon and ¼ cup baby spinach.

Nutrition information

  • Serving size: 3 oz. salmon, ¾ cup quinoa & ½ cup broccolini each
  • Per serving: 414 calories; 14 g fat(2 g sat); 4 g fiber; 39 g carbohydrates; 32 g protein; 112 mcg folate; 53 mg cholesterol; 8 g sugars; 0 g added sugars; 1,349 IU vitamin A; 81 mg vitamin C; 123 mg calcium; 4 mg iron; 392 mg sodium; 978 mg potassium
  • Nutrition Bonus: Vitamin C (135% daily value), Folate (28% dv), Vitamin A (27% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1 vegetable, ½ fruit, 3 lean meat, 1½ fat

Reviews 1

March 06, 2018
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By: E Reynolds
This recipe is EXCELLENT. Due to food allergies from one of my guests I changed the orange juice to cranberry juice, it may seem a weird substitute to the end results are wonderful. If you need a recipe to impress your friends, guests, anyone, that is has minimal effort (seriously the hardest part was making the corn starch well combined in the sauce) then this is the recipe for you.
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