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Oven-Roasted Salmon

Oven-Roasted Salmon

with Avocado, Tangelo & Quinoa Salad

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Citrus is the gift that keeps on giving! Its tangy fruit and zest go into this protein-packed salmon dish. Never tried tangelos? They're a delicious mix between a tangerine and a grapefruit! A citrus-scallion vinaigrette adds vibrance to nutty quinoa and zesty arugula, Luscious avocado is just the cherry on top!

Tags:Gluten free
Allergens:Fish

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Skin-on Salmon

(ContainsFish)

3 ounce

Quinoa

1 unit

Tangelo

1 unit

Avocado

1 unit

Veggie Stock Concentrate

2 unit

Scallions

4 ounce

Arugula

2 tablespoon

White Wine Vinegar

Not included in your delivery

2.5 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3455.984 kJ
Calories826 kcal
Fat53 g
Saturated Fat0 g
Carbohydrate44 g
Sugar0 g
Dietary Fiber10 g
Protein45 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Zester
Baking Sheet
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat oven to 400 degrees. Bring 1 cup water to a boil with the stock concentrate in a small pot over medium heat. Meanwhile, zest the tangelo, then peel it with your hands. Slice the tangelo widthwise into thin rounds, then into half moons. Remove any seeds if necessary.

2

Add the quinoa to the boiling water. Cover and reduce to a simmer for about 15 minutes, until tender. Set aside.

3

Meanwhile, rub the salmon fillets with 1/2 tablespoon olive oil, half the tangelo zest, and season with salt and pepper. Place on a baking sheet and roast in the oven for 8-10 minutes, until flaky and opaque.

4

Meanwhile, halve, pit, and peel the avocado, then thinly slice. Thinly slice the scallions, keeping white and green parts separate.

5

Make the vinaigrette: mix the remaining tangelo zest with 2 tablespoons white wine vinegar and 2 tablespoons olive oil and a pinch of salt and pepper in a large bowl. Toss the cooked quinoa with half the vinaigrette. Season with salt and pepper. Set aside.

6

Toss the arugula, tangelo segments, scallion whites, and avocado with the remaining vinaigrette. Season with salt and pepper.

7

Serve the arugula salad atop a mound of quinoa. Top with the salmon and sprinkle with scallion greens. Enjoy!