Spicy Citrus Salmon With Quinoa and Broccolini
Spicy Citrus Salmon With Quinoa and Broccolini Spicy Citrus Salmon With Quinoa and Broccolini

Get your daily dose of Omega 3’s with our Spicy Citrus Salmon with Quinoa and Broccolini Recipe. Learn how to make it here!

5M 20M 25M 4
Nutrition facts: 533 23G 126MG 463MG 37G 6G 45G
Ingredients: ½ cup chopped roasted red peppers ¼ cup chopped fresh parsley, divided 4 jalapeños, seeded and chopped 2 garlic cloves, chopped ½ tsp. smoked paprika 1 juice and zest of 1 lime 1 juice and zest of 1 orange salt and pepper to taste if desired 3 tbsp. Schnucks olive oil 5 cups broccolini (cut into 1-inch pieces) 4 6-oz. Alaskan sockeye salmon fillets 2 cups cooked quinoa Instructions: In a medium bowl, make relish. Stir together roasted red peppers, half the parsley, jalapeño, garlic, paprika, lime juice and zest, orange juice and zest, salt and pepper. Heat 1 tablespoon oil in a large pan over medium heat. Add broccolini to pan; cover and cook 5 minutes, stirring occasionally. Uncover and continue to cook until broccolini starts to brown. Remove broccolini from pan and set aside. Add remaining oil to pan. Season salmon with salt and pepper then add to pan, skin-side down. Sear until skin is crispy, 6-7 minutes. Flip salmon and continue to cook until cooked through, about 3 more minutes. Divide quinoa, broccolini and salmon among 4 plates. Top with relish and remaining parsley. Serve immediately.

Spicy Citrus Salmon With Quinoa and Broccolini

30-Minute Dinner, Dinner, Grains & Rice, Health & Wellness, Seafood

Get your daily dose of Omega 3’s with our Spicy Citrus Salmon with Quinoa and Broccolini Recipe. Learn how to make it here!

25M

4

Get your daily dose of Omega 3’s with our Citrus Chili Alaskan Salmon with Quinoa and Broccolini Recipe.

Ingredients

  • ½ cup chopped roasted red peppers
  • ¼ cup chopped fresh parsley, divided
  • 4 jalapeños, seeded and chopped
  • 2 garlic cloves, chopped
  • ½ tsp. smoked paprika
  • 1 juice and zest of 1 lime
  • 1 juice and zest of 1 orange
  • salt and pepper to taste if desired
  • 3 tbsp. Schnucks olive oil
  • 5 cups broccolini (cut into 1-inch pieces)
  • 4 6-oz. Alaskan sockeye salmon fillets
  • 2 cups cooked quinoa

Instructions

  1. In a medium bowl, make relish. Stir together roasted red peppers, half the parsley, jalapeño, garlic, paprika, lime juice and zest, orange juice and zest, salt and pepper.
  2. Heat 1 tablespoon oil in a large pan over medium heat. Add broccolini to pan; cover and cook 5 minutes, stirring occasionally. Uncover and continue to cook until broccolini starts to brown. Remove broccolini from pan and set aside.
  3. Add remaining oil to pan. Season salmon with salt and pepper then add to pan, skin-side down. Sear until skin is crispy, 6-7 minutes. Flip salmon and continue to cook until cooked through, about 3 more minutes.
  4. Divide quinoa, broccolini and salmon among 4 plates. Top with relish and remaining parsley. Serve immediately.

Nutrition Facts

533 CALORIES Per Serving

FAT: 23G

SATURATED FAT: 4G

CHOLESTEROL: 126MG

SODIUM: 463MG

CARBOHYDRATES: 37G

FIBER: 6G

SUGAR: 4G

PROTEIN: 45G

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