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Orange-Ginger Roasted Salmon with Quinoa
spiced carrot and beet slaw

Active: 25 min Total: 35 min
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.


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


  1. 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)
  2. 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)
  3. 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.
  4. 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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  1. Heat oven to 400F / 204C degrees.
  2. Bake salmon for 12 to 18 minutes, depending on thickness of fillets and desired level of doneness.
  3. 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.
  4. Optional step: Toast pistachios in the oven (with salmon) for 4 to 6 minutes to bring out their nuttiness.
  5. Add pistachios to slaw.
  6. 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.



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