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Spanish-Spiced Salmon & Vegetable Quinoa with Almond-Date Topping
10 min prep time
30 min cook time
4servings
Recipe by
Blue Apron
Source
Blue Apron
Photo by
Blue Apron
How to Make Spanish-Spiced Salmon & Vegetable Quinoa with Almond-Date Topping
In this vibrant dish, salmon is roasted with a bold blend of smoked paprika, cumin, and more, then topped with a tangy-sweet mix of dates, fresh lemon juice, and crunchy almonds.
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10 min prep time
30 min cook time
4servings
1/4 recipe
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Step-By-Step Instructions:
- Prepare the ingredients: Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; cut crosswise into 1-inch pieces. Quarter the zucchini lengthwise, then cut crosswise into 1-inch pieces. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers. Quarter and deseed the lemon. Pit and roughly chop the dates; transfer to a bowl. Add the almonds and the juice of 2 lemon wedges; stir to combine. Combine the paprika, cumin, coriander, oregano, cayenne pepper, and cinnamon in a small bowl.
- Cook the quinoa: Add the quinoa to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly and transfer to a large bowl; cover with foil to keep warm.
- Roast the carrots: Meanwhile, place the carrot pieces on a sheet pan. Drizzle with 1/2 teaspoon of olive oil; season with salt (optional) and pepper. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
- Cook the zucchini: Meanwhile, in a large pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the sliced carrots and sliced zucchini in an even layer; season with salt (optional) and pepper. Cook, without stirring, 3 to 4 minutes, or until browned. Add 2 tablespoons of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt (optional) and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the bowl of cooked quinoa. Cover with the foil to keep warm. Wipe out the pan.
- Cook the fish: Pat the fish dry with paper towels. Transfer to a cutting board, skin side down. Season on both sides with salt (optional), pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Turn off the heat. * An instant-read thermometer should register 145°F.
- Finish & serve your dish: To the bowl of cooked quinoa and zucchini, add the roasted carrots, chopped peppers, and the juice of the remaining lemon wedges. Stir to combine. To serve, spread 2 tbsp of the yogurt onto each of 4 plates. Top with 1/4 of the quinoa and vegetable mix and 1 salmon fillet. Sprinkle each with some of the date almond mixture.
Nutrition facts
4 Servings
-
Serving Size
1/4 recipe
- Amount per serving Calories 610
-
Total Fat
30g
- Saturated Fat 6g
- Trans Fats 0g
- Cholesterol 80mg
- Sodium 160mg
-
Total Carbohydrate
47g
- Dietary Fiber 8g
- Total Sugars 15g
- Added Sugars 0g
- Protein 39g
- Potassium 1337mg
- Phosphorous 0mg
Ingredients
carrots
12 oz
zucchini
2 large (about 18 oz total)
garlic
2 clove
roasted red peppers
1 oz
lemon
1
dried medjool dates
2 oz
sliced almonds
2 tbsp
smoked paprika
1 1/2 tsp
ground cumin
1/2 tsp
ground coriander
1/2 tsp
dried oregano
1/2 tsp
cayenne pepper
1/4 tsp
ground cinnamon
1/4 tsp
red quinoa
1 cup
olive oil (divided use)
3 tsp
crushed red pepper flakes
1/4 tsp
salmon (divide into 4 (5-oz) fillets)
20 oz
Plain Nonfat Greek yogurt
1/2 cup
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