Salmon and Quinoa on Asparagus with Lime Cilantro Sauce
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 397.1
- Total Fat: 22.5 g
- Cholesterol: 63.0 mg
- Sodium: 289.3 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 4.5 g
- Protein: 25.3 g
View full nutritional breakdown of Salmon and Quinoa on Asparagus with Lime Cilantro Sauce calories by ingredient
Introduction
From "Quinoa 365" From "Quinoa 365"Number of Servings: 4
Ingredients
-
1/2 cup quinoa
1 cup water
1/2 cup light sour cream
3 Tbsp light mayonnaise
1 tsp grated lime zest
2 Tbsp fresh lime juice
1 tsp grated fresh ginger
1 Tbsp minced fresh cilantro
pinch salt (not in calculations)
14 oz salmon, cut into 4 pieces
1/2 Tbsp olive oil
1 lb asparagus
1 Tbsp butter
Directions
1. Cook quinoa according to package directions.
2. Combine the sour cream, mayo, lime zest, 1 Tbsp lime juice, ginger, cilantro and salt in a small bowl, mixing well. Set aside.
3. Preheat oven to 375* F. Place the salmon on a foil-lined baking sheet and brush with oil. Place in oven and bake uncovered on the center rack for 11 -14 minutes.
4. While salmon is cooking, prepare the asparagus. Trim off the tough portion of each spear. Place in a large pot of boiling water and cook for 3-5 minutes (until tender but crisp). Toss the asparagus in the butter and remaining 1 Tbsp lime juice. Season with salt to taste.
5. Arrange asparagus on serving plates. Place quinoa over asparagus and top with a piece of salmon. Drizzle the lime dressing over the salmon.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user ANDIBUBBLES1013.
2. Combine the sour cream, mayo, lime zest, 1 Tbsp lime juice, ginger, cilantro and salt in a small bowl, mixing well. Set aside.
3. Preheat oven to 375* F. Place the salmon on a foil-lined baking sheet and brush with oil. Place in oven and bake uncovered on the center rack for 11 -14 minutes.
4. While salmon is cooking, prepare the asparagus. Trim off the tough portion of each spear. Place in a large pot of boiling water and cook for 3-5 minutes (until tender but crisp). Toss the asparagus in the butter and remaining 1 Tbsp lime juice. Season with salt to taste.
5. Arrange asparagus on serving plates. Place quinoa over asparagus and top with a piece of salmon. Drizzle the lime dressing over the salmon.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user ANDIBUBBLES1013.