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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.

Source: EatingWell Magazine, January/February 2017




Ingredient Checklist


Instructions Checklist
  • 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.

  • 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: 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

3 oz. salmon, 3/4 cup quinoa & 1/2 cup broccolini each
414 calories; protein 31.8g; carbohydrates 38.8g; dietary fiber 4.2g; sugars 8g; fat 14.1g; saturated fat 2.4g; cholesterol 53mg; vitamin a iu 1348.6IU; vitamin c 80.7mg; folate 112.1mcg; calcium 123.4mg; iron 3.5mg; magnesium 126.7mg; potassium 977.5mg; sodium 391.9mg.

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