Orange-Ginger Roasted Salmon with Quinoa
spiced carrot and beet slaw
This orange-ginger sauce perfectly coats and flavors salmon and our carrot and beet slaw for a colorful, healthy, and tasty weeknight dinner!
Smarts: Try to find efficiencies by using sauces on both proteins and vegetables.
Smarts: Try to find efficiencies by using sauces on both proteins and vegetables.
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Proteins
Cuisines
Ingredients
Orange-Ginger Roasted Salmon with Quinoa:
- Salmon - 1 1/4 lb
- Homemade orange-ginger sauce - 1/4 cup
- Quinoa, uncooked - 3/4 cup
Carrot and Beet Slaw:
- Carrots - 2, grated
- Beets, medium - 2, grated
- Green onions - 3 stalks, sliced thinly
- Raisins - 1/2 cup
- Homemade orange-ginger sauce - 1/4 cup
- Coriander - 3/4 tsp
- Cumin - 3/4 tsp
- Pistachios, shelled - 1/2 cup
Orange-Ginger Sauce:
- Ginger - 1 inch, grated
- Garlic - 2 cloves, minced
- Lemons - 1/2, zest of and then sliced into wedges
- Orange juice - 3/4 cup
- Balsamic vinegar - 2 Tbsp
- Honey - 2 Tbsp
Nutrition Facts
Amount Per Serving
Calories
535
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% Daily Value
Total Fat
16g
24%
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Saturated Fat
2g
11%
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Trans Fat
0g
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Cholesterol
65mg
22%
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Sodium
165mg
7%
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Total Carbohydrate
62g
21%
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Dietary Fiber
7g
28%
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Sugars
30g
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Protein
39g
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Prep
- Make sauce - Grate ginger, mince garlic, and zest lemon. Combine in a small saucepan with orange juice, balsamic vinegar, and honey. Bring to a boil and simmer until reduced by 1/3. (Cane be done up to 3 days ahead)
- Carrots / Beets / Green onions - Prep as directed. For the beets, just slice off both ends and peel with a peeler before grating on a box grater or in the food processor. (Can be done up to 3 days ahead)
- Marinate slaw - Toss carrots, beets, green onions, and raisins with slaw’s portion of orange-ginger sauce, coriander, cumin, and some salt and pepper. Cover and refrigerate until ready to serve.
- Salmon - Rinse and pat dry. Place onto a sheet pan lined with parchment or foil. Sprinkle with salt and pepper and pour on orange-ginger sauce.
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Make
- Heat oven to 400F / 204C degrees.
- Bake salmon for 12 to 18 minutes, depending on thickness of fillets and desired level of doneness.
- While salmon cooks, cook quinoa (double if making Tuesday’s dinner). Combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes.
- Optional step: Toast pistachios in the oven (with salmon) for 4 to 6 minutes to bring out their nuttiness.
- Add pistachios to slaw.
- Enjoy salmon with rest of the orange-ginger sauce, carrot and beet slaw, and quinoa (if you doubled, remember to save half for tomorrow night’s stir-fry). Slice zested lemon into wedges and serve with salmon.
Nutrition Facts
Amount Per Serving
Calories
535
Just a moment...
% Daily Value
Total Fat
16g
24%
Just a moment...
Saturated Fat
2g
11%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
65mg
22%
Just a moment...
Sodium
165mg
7%
Just a moment...
Total Carbohydrate
62g
21%
Just a moment...
Dietary Fiber
7g
28%
Just a moment...
Sugars
30g
Just a moment...
Protein
39g
Just a moment...
Reviews
Ratings
84 reviews
Really great!!! Loved the slaw a lot, though I think I'll marinate the fish in the sauce next time to give it a bit more flavor.
0 HelpfulI wish more of the sauce would have stayed on the salmon instead of running to the sheet. Really liked the slaw -- used jicama instead of beets.
0 Helpfulhubby liked the slaw and thought it was interesting. I wasn't in love, but it was a nice way to use up my CSA beets and carrots
0 Helpful