Citrus is the gift that keeps on giving! Its tangy fruit and zest go into this protein-packed salmon dish. A citrus-scallion vinaigrette adds vibrance to nutty quinoa and zesty arugula, Luscious avocado is just the cherry on top!
Salmon Fillets, skinless(ContainsSeafood/Fruit de Mer, Fish/Poisson)
Vegetable Broth Concentrate
White Wine Vinegar(ContainsSulphites/Sulfite)
Prep: Preheat oven to 400°F. Wash and dry all produce. Combine 1 cup water with vegetable broth concentrate in a small pot. Bring to a boil over medium heat. Meanwhile, zest the clementine, then peel it with your hands. Slice the clementine widthwise into thin rounds, then into half moons. Remove any seeds. Thinly slice the green onions, keeping white and green parts separate.
Add the quinoa to the boiling broth mixture. Cover and reduce heat to medium-low. Simmer until quinoa is tender and liquid has been absorbed, about 15 min. Set aside.
Cook the salmon: Meanwhile, arrange the salmon fillets in a 9x13- inch baking dish. Rub the fillets with 1⁄2 tbsp oil and half the clementine zest. Season with salt and pepper. Bake in the centre of oven until fish is flaky and opaque, 8 to 10 min.
Make the vinaigrette: Meanwhile, in a large bowl, whisk the remaining clementine zest with white wine vinegar, 2 tbsp olive oil, and a pinch of salt and pepper. Drizzle half the vinaigrette over cooked quinoa, and stir to coat.
Prep the salad: Halve, pit, and peel the avocado, then thinly slice. Add the arugula, clementine segments, green onion whites and avocado with the remaining vinaigrette.
Plate: Divide quinoa among plates. Top with arugula salad, then salmon fillets. Sprinkle with green onion. Enjoy!
Serve the arugula salad atop a mound of quinoa. Top with the salmon and sprinkle with scallion greens. Enjoy!