Orange-Sesame Salmon with Quinoa & Broccolini

Rating: 4.6 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Karen Ansel, M.S., R.D.N.
Source: EatingWell Magazine, January/February 2017

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Recipe Summary

active:
25 mins
total:
25 mins
Servings:
4
Nutrition Profile:
Heart Healthy
Low-Calorie
Dairy-Free
Diabetic Appropriate
Egg Free
Gluten-Free
Low Sodium
Nut-Free
High Blood Pressure
Bone Health
Healthy Aging
Healthy Immunity
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • Prepare quinoa according to package directions, substituting 1/2 cup orange juice for 1/2 cup water. Remove from heat and stir in scallions. Cover to keep warm.

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  • Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil.

  • Toss broccolini with oil and 1/4 teaspoon each salt and pepper in a large bowl. Transfer to the prepared baking sheet. Roast for 8 minutes.

  • Meanwhile, combine 2 teaspoons sesame oil, garlic powder and the remaining 1/4 teaspoon each salt and pepper in a small bowl. Brush the mixture on salmon.

  • 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.

  • Whisk the remaining 1/3 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

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 1/4 cup baby spinach.

Nutrition Facts

Serving Size: 3 oz. salmon, 3/4 cup quinoa & 1/2 cup broccolini each
Per Serving:
414 calories; protein 31.8g 64% DV; carbohydrates 38.8g 13% DV; exchange other carbs 2.5; dietary fiber 4.2g 17% DV; sugars 8g; fat 14.1g 22% DV; saturated fat 2.4g 12% DV; cholesterol 53mg 18% DV; vitamin a iu 1348.6IU 27% DV; vitamin c 80.7mg 134% DV; folate 112.1mcg 28% DV; calcium 123.4mg 12% DV; iron 3.5mg 20% DV; magnesium 126.7mg 45% DV; potassium 977.5mg 27% DV; sodium 391.9mg 16% DV.
Exchanges:

2 starch, 1 vegetable, 1/2 fruit, 3 lean meat, 1 1/2 fat

Reviews (3)

Read More Reviews
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Riaz Walji
Rating: 5 stars
05/27/2019
Perfect in every way. My 7 year old - who does not eat salmon broccoli or quinoa - helped make this dish start to to finish and literally ate everything off his plate. He now loves salmon. The toasted sesame oil really is beautiful in this dish - along with the tamari in the finish sauce. Read More
Arteest
Rating: 5 stars
04/23/2019
I had made a large amount of quinoa using only water so for this recipe I added orange zest with the chives to approximate the taste. Also steamed rather than roasted the broccoli (a whole cup per person rather than a 1/2cup) and served with two tsp. of soy sauce. Then I broiled the salmon rather than baking. Whole dish was yummy! Read More
E Reynolds
Rating: 5 stars
03/07/2018
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. Read More
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