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Spanish-Spiced Salmon & Vegetable Quinoa
with Almond-Date Topping
30 MIN
2 Servings
From the Test Kitchen
In this dish, we’re pan-searing salmon in a blend of spices like paprika, coriander, and more for vibrant, smoky flavor—perfectly contrasted by the hearty quinoa salad and swoosh of cooling yogurt served underneath. A topping of sweet, chewy dates and crunchy roasted almonds (dressed with a bit of fresh lemon juice) lends even more exciting texture and flavor.
18 green SmartPoints®
10 blue SmartPoints®
6 purple SmartPoints®
To learn more about WW and SmartPoints® visit ww.com
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.
Dietary Information
WW Recommended
Diabetes Friendly
Mediterranean Diet
-
NutritionPER SERVING
-
Calories690 Cals (est.)
View Full Nutrition
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Blue Apron, a proud supporter of
fresh
ingredients
Title
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2 Skin-On Salmon Fillets
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½ cup Red Quinoa
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1 Lemon
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1 Zucchini
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2 cloves Garlic
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6 oz Carrots
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2 Tbsps Sliced Roasted Almonds
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1 oz Dried Medjool Dates
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½ cup Plain Nonfat Greek Yogurt
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1 oz Sliced Roasted Red Peppers
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¼ tsp Crushed Red Pepper Flakes
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1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
time-saving
tips & techniques
step-by-step
instructions
1
Cook the quinoa:
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients:
Meanwhile, wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Combine the sliced carrots and zucchini pieces in a bowl. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers. Quarter and deseed the lemon. Pit and roughly chop the dates. Place in a bowl; add the almonds and the juice of 2 lemon wedges. Stir to combine.
3
Cook the vegetables:
In a large pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Reserving the bowl, add the prepared carrots and zucchini in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are 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 and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the reserved bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.
4
Cook the fish:
Pat the fish dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1 teaspoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and 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.
5
Finish & serve your dish:
To the pot of cooked quinoa, add the cooked vegetables, chopped peppers, and the juice of the remaining lemon wedges; stir to combine. Taste, then season with salt and pepper if desired. Season the yogurt with salt and pepper. Evenly divide the seasoned yogurt between two dishes; spread into an even layer. Top with the finished quinoa, cooked fish, and date-almond mixture. Enjoy!
1
Cook the quinoa:
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients:
Meanwhile, wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Combine the sliced carrots and zucchini pieces in a bowl. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers. Quarter and deseed the lemon. Pit and roughly chop the dates. Place in a bowl; add the almonds and the juice of 2 lemon wedges. Stir to combine.
3
Cook the vegetables:
In a large pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Reserving the bowl, add the prepared carrots and zucchini in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are 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 and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the reserved bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.
4
Cook the fish:
Pat the fish dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1 teaspoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and 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.
5
Finish & serve your dish:
To the pot of cooked quinoa, add the cooked vegetables, chopped peppers, and the juice of the remaining lemon wedges; stir to combine. Taste, then season with salt and pepper if desired. Season the yogurt with salt and pepper. Evenly divide the seasoned yogurt between two dishes; spread into an even layer. Top with the finished quinoa, cooked fish, and date-almond mixture. Enjoy!
Tips from Home Chefs