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Springtime Salmon, Asparagus, Quinoa Salad - Lunch Version

<p>Mouthfuls of flaky salmon, crisp asparagus and nutty quinoa are accented by a sweet and tangy dressing in this Springtime Salmon, Asparagus, Quinoa Salad. These light and lively flavors are but a prelude to the days of picnicking weather to come.</p>
4 Servings Recipe By

Ingredients

  • 3/4 pounds Salmon Fillet
  • 1 tablespoon Olive Oil #1
  • 1/4 teaspoons Kosher Salt #1
  • 1/4 teaspoons Black Pepper
  • 1 3/4 cups dice Asparagus
  • 4 cups rinse, drain, and cook Quinoa
  • 1 cup dice Onion, Red
  • 1/4 cups Honey
  • 1/4 cups Apple Cider Vinegar
  • 1/2 teaspoons Kosher Salt #2
  • 1/4 cups Olive Oil #2

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 631 Calories
  • 33g Total Fat
  • 5g Sat Fat
  • 0g Trans Fat
  • 47mg Cholesterol
  • 411mg Sodium
  • 58g Total Carb
  • 6g Fiber
  • 20g Total Sugars (Includes 16g Added Sugars)
  • 27g Protein
  • 15 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Prepare salmon by placing on a foil lined baking sheet. Drizzle with olive oil #1, salt #1, and black pepper.
  2. Bake at 400F for 20-25 minutes.
  3. Remove from oven and using two forks, break fish up into two pieces.
  4. Meanwhile, bring a pot of salted water to a boil.
  5. Add asparagus and cook for 2-3 minutes. Asparagus should still be crisp.
  6. Remove asparagus from pan and place in a bowl of ice water to stop the cooking process. Drain and set aside.
  7. In a bowl, combine honey, apple cider vinegar, kosher salt #2, and olive oil #2.
  8. Toss asparagus, quinoa, salmon, red onion, and dressing. Toss to coat.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Prepare salmon by placing on a foil lined baking sheet. Drizzle with olive oil #1, salt #1, and black pepper.
  2. Bake at 400F for 20-25 minutes.
  3. Remove from oven and using two forks, break fish up into two pieces.
  4. Meanwhile, bring a pot of salted water to a boil.
  5. Add asparagus and cook for 2-3 minutes. Asparagus should still be crisp.
  6. Remove asparagus from pan and place in a bowl of ice water to stop the cooking process. Drain and set aside.
  7. In a bowl, combine asparagus, quinoa, salmon, and red onion.
  8. Divide among indicated number of quart freezer bags.
  9. In a bowl, combine honey, apple cider vinegar, kosher salt #2, and olive oil #2.
  10. Divide among indicated number of pint size freezer bags. Place pint size dressing bag inside quart freezer bag, label, seal and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Combine all ingredients and enjoy.

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