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

Spanish-Spiced Salmon & Vegetable Quinoa with Almond-Date Topping
Source: Blue Apron. Recipe Credit: . Photo Credit: Blue Apron.
Blue Apron
Summary

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.


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  • Prep time
    10 min
  • Cook time
    30 min
  • Servings
    4 Servings
  • Serving size
    1/4 recipe
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1/4 recipe
  • Amount per serving Calories 610

  • Total Fat 30g
    • Saturated Fat 6g
    • Trans Fat 0g
  • Cholesterol 80mg
  • Sodium 160mg
  • Total Carbohydrate 47g
    • Dietary Fiber 8g
    • Total Sugars 15g
    • Added Sugars 0g
  • Protein 39g
  • Potassium 1340mg
Ingredients

Ingredients

  • carrots
    12 oz
  • zucchini
    2 large (about 18 oz total)
  • garlic
    2 clove
  • roasted red peppers
    1 oz
  • lemon
    1
  • dried medjool dates
    2 oz
  • sliced almonds
    2 tbsp
  • smoked paprika
    1 1/2 tsp
  • ground cumin
    1/2 tsp
  • ground coriander
    1/2 tsp
  • dried oregano
    1/2 tsp
  • cayenne pepper
    1/4 tsp
  • ground cinnamon
    1/4 tsp
  • red quinoa
    1 cup
  • olive oil (divided use)
    3 tsp
  • crushed red pepper flakes
    1/4 tsp
  • salmon (divide into 4 (5-oz) fillets)
    20 oz
  • plain nonfat Greek yogurt
    1/2 cup
Directions

Directions

  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. Combine the paprika, cumin, coriander, oregano, cayenne pepper, and cinnamon in a small bowl.

    <b>Prepare the ingredients: </b> 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. Combine the paprika, cumin, coriander, oregano, cayenne pepper, and cinnamon in a small bowl.
  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.

    <b>Cook the quinoa: </b> 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.
  3. Roast the carrots: Meanwhile, place the carrot pieces on a sheet pan. Drizzle with 1/2 teaspoon of olive oil; season with salt (optional) and pepper. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    <b>Roast the carrots: </b>Meanwhile, place the carrot pieces on a sheet pan. Drizzle with 1/2 teaspoon of olive oil; season with salt (optional) 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 (optional) 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 (optional) and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the bowl of cooked quinoa. Cover with the foil to keep warm. Wipe out the pan.

    <b>Cook the zucchini: </b> 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 (optional) 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 (optional) and pepper. Cook, stirring frequently, 1 to 2 minutes, or until
softened. Transfer to the bowl of cooked quinoa. Cover with the foil to keep warm. Wipe out the pan.
  5. Cook the fish: Pat the fish dry with paper towels. Transfer to a cutting board, skin side down. Season on both sides with salt (optional), 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.

    <b>Cook the fish: </b> Pat the fish dry with paper towels. Transfer to a cutting board, skin side down. Season on both sides with salt (optional), 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. <i>* An instant-read thermometer should register 145°F.</i>
  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. To serve, spread 2 tbsp of the yogurt onto each of 4 plates. Top with 1/4 of the quinoa and vegetable mix and 1 salmon fillet. Sprinkle each with some of the date almond mixture.

    <b>Finish & serve your dish: </b> 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. To serve, spread 2 tbsp of the yogurt onto each of 4 plates. Top with 1/4 of the quinoa and vegetable mix and 1 salmon fillet. Sprinkle each with some of the date almond mixture.
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