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

Spanish-Spiced Salmon & Veggie Quinoa

with Almond-Date Topping

30 MIN
2 Servings
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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 veggie quinoa 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.
3-16 PersonalPoints range
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Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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  • Nutrition
    PER SERVING
  • Calories
    730 Cals (est.)
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fresh
ingredients
Spanish-Spiced Salmon & Veggie Quinoa with Almond-Date Topping
Title
  • 2 Skin-On Salmon Fillets
  • ½ cup Tricolor Quinoa
  • 1 Lemon
  • 6 oz Carrots
  • 1 Zucchini
  • 2 cloves Garlic
  • 2 Tbsps Sliced Roasted Almonds
  • 1 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)

Spanish-Spiced Salmon & Veggie Quinoa

Cook the quinoa
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, 20 to 22 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; thinly slice on an angle. Quarter the zucchini lengthwise; 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. Quarter and deseed the lemon. Roughly chop the peppers. Pit and roughly chop the dates. Place in a bowl; add the almonds and the juice of 2 lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired.

Prepare the ingredients
Cook the vegetables
3 Cook the vegetables

In a large pan (nonstick, if you have one), heat a drizzle 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 a drizzle 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. 

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Cook the fish
Finish & serve your dish
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. Serve the seasoned yogurt topped with the finished quinoa, cooked fish, and almond-date mixture. Enjoy!

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