Citrus Avocado Salmon with Quinoa and Arugula Salad

This vibrant salmon dish brings together the bright flavors of citrus and creamy avocado for a satisfying and healthy meal. The tangelo, a delightful hybrid of tangerine and grapefruit, adds a unique citrusy kick that pairs perfectly with the rich salmon and nutty quinoa.

A zesty citrus-scallion vinaigrette ties everything together, drizzled over a bed of peppery arugula and fluffy quinoa. Finished with slices of luscious avocado, this dish is as beautiful as it is delicious-perfect for a weeknight dinner or a special occasion.

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Ingredients

2 unit Skin-on SalmonView ingredient guideLike ingredientDislike ingredient

3 ounce QuinoaView ingredient guideLike ingredientDislike ingredient

1 unit TangeloView ingredient guideLike ingredientDislike ingredient

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

2 tablespoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2.5 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F. In a small pot, bring 1 cup of water and the veggie stock concentrate to a boil over medium heat. Meanwhile, zest the tangelo, then peel it and slice into thin rounds, then into half moons. Remove any seeds.
2. Add the quinoa to the boiling water. Cover, reduce heat to low and simmer for about 15 minutes, until tender. Remove from heat and set aside.
3. Rub the salmon fillets with 1/2 tablespoon olive oil and half of the tangelo zest. Season with salt and pepper. Place on a baking sheet and roast for 8-10 minutes, until the fish is flaky and opaque.
4. While the salmon cooks, halve, pit and peel the avocado, then thinly slice. Thinly slice the scallions, keeping the white and green parts separate.
5. In a large bowl, whisk together the remaining tangelo zest, white wine vinegar, 2 tablespoons olive oil and a pinch of salt and pepper to make the vinaigrette. Add the cooked quinoa and toss with half of the vinaigrette. Season with salt and pepper to taste.
6. In another bowl, combine the arugula, tangelo segments, scallion whites and avocado. Add the remaining vinaigrette and toss gently. Season with salt and pepper.
7. To serve, place a mound of quinoa on each plate, top with the arugula salad and lay the roasted salmon fillet on top. Garnish with scallion greens. Enjoy!

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with another firm fish like trout or arctic char. Adjust cooking time as needed.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Ensure your stock concentrate is certified gluten-free if needed.

How should I store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently to avoid drying it out.