Spanish-Spiced Salmon & Vegetable Quinoa with Almond-Date Topping

Spanish-Spiced Salmon & Vegetable Quinoa

with Almond-Date Topping

Group Created with Sketch. 35 min
WW™ Approved Diabetes Friendly Mediterranean i
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  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 610 Cals/serving

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.

17 green SmartPoints®

9 blue SmartPoints®

5 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.

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ingredients
Spanish-Spiced Salmon & Vegetable Quinoa with Almond-Date Topping
Title
  • 2 10-Oz Skin-On Salmon Fillets
  • 1 cup Red Quinoa
  • 2 Zucchini
  • 2 cloves Garlic
  • 1 Lemon
  • ¾ lb Carrots
  • 2 Tbsps Sliced Roasted Almonds
  • 2 oz Dried Medjool Dates
  • ½ cup Plain Nonfat Greek Yogurt
  • 1 oz Sliced Roasted Red Peppers
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
step-by-step
instructions
Prepare the ingredients:
1 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. 

Cook the quinoa:
2 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:
3 Roast the carrots:

Meanwhile, place the carrot pieces on a sheet pan. Drizzle with 1/2 teaspoon of olive oil; season with salt and pepper. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Cook the zucchini:
4 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 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 and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the bowl of cooked quinoa. Taste, then season with salt and pepper if desired. Cover with the foil to keep warm. Wipe out the pan. 

Cook the fish:
5 Cook the fish:

Pat the fish dry with paper towels. Transfer to a cutting board, skin side down, and halve each fillet. Season on both sides with salt, 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:
6 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. Taste, then season with salt and pepper if desired. Season the yogurt with salt and pepper. Evenly divide between 4 dishes; spread into an even layer. Top with the finished quinoa, cooked fish, and date topping. Enjoy!

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Prepare the ingredients:
1 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. 

2 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. 

Cook the quinoa:
Roast the carrots:
3 Roast the carrots:

Meanwhile, place the carrot pieces on a sheet pan. Drizzle with 1/2 teaspoon of olive oil; season with salt and pepper. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

4 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 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 and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the bowl of cooked quinoa. Taste, then season with salt and pepper if desired. Cover with the foil to keep warm. Wipe out the pan. 

Cook the zucchini:
Cook the fish:
5 Cook the fish:

Pat the fish dry with paper towels. Transfer to a cutting board, skin side down, and halve each fillet. Season on both sides with salt, 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.

6 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. Taste, then season with salt and pepper if desired. Season the yogurt with salt and pepper. Evenly divide between 4 dishes; spread into an even layer. Top with the finished quinoa, cooked fish, and date topping. Enjoy!

Finish & serve your dish: