Praise be for easy, healthy and delicious dinners! They are my JAM.
This post is sponsored in partnership with Hook Line and Savor. As always, all opinions expressed are my own. Thank you for supporting the brands that help me bring you new recipes here!
In the thick of last year during our busy schedules, we were barely making healthy (and satisfying) dinners. This may come as a surprise to you because well, I’m a healthy food blogger. But honestly the nights we actually had dinner planned were few and far between.
One thing that saved us was having a variety of frozen products on hand where we could center our dish around that and get creative with sides. The sides can sometimes take a little planning, but then other times you find yourself using up leftovers from other meals and creating an awesome dish.
Five years ago I would have thought frozen packaged products have no place in a healthy living home. Well first of all I was so wrong (and obviously very judg-y back then but that’s another story). Second of all there are actually some great companies out there who care about the food they’re making and want to help us make better choices when it comes to what we put on the dinner table.
I’m excited to be partnering with Hook Line and Savor for today’s post because they are helping you make dinner quick, healthy and easy. Not to mention flavorful and delicious!
Hook Line and Savor
Hook Line and Savor is one of those companies that truly cares about the food you feed your families. I love their brand story because it starts with a problem I’m sure many of you have too: finding meals that are healthy and safe for your family to eat. One family’s struggle turned into a passion to find better prepared seafood products that didn’t compromise on taste and quality.
After enjoying their prepared seafood products for the past few weeks, it’s safe to say I am hooked <– pun intended.
Hook Line and Savor’s products are allergy-friendly containing no soy, gluten, dairy or eggs. The fish are sustainably caught and responsibly sourced (so important!) AND they have a large focus in giving back to the community. In their words, “…because at the end of the day we all live on the same planet!”
Ain’t that the truth.
So let’s get to this easy and healthy salmon dinner, yeah?!
What you need
- Hook Line and Savor Citrus Ginger Salmon
- red bell pepper
- purple cabbage
- cashew butter (or other nut/seed butter)
- coconut aminos
- maple syrup
The listed ingredients above are for a delicious and easy Asian quinoa salad recipe. You can use pre-cut vegetables or meal prep before to save some hands-on time.
TIP: I like to use my Instant Pot to cook my quinoa ahead of time. It’s super quick and you can prep the veggies while the quinoa pressure cooks.
The citrus ginger salmon needs about 25 minutes to cook, which you could also use that time to prepare the salad. I’ll break it down here below.
Preparing this dinner in under 40 minutes
- Preheat the oven to 400ºF and line baking sheet with foil.
- While the oven is preheating, prepare quinoa by either cooking on stovetop or use pressure cooker.
- Once oven has preheated, place salmon fillets skin side down on foil and bake for 26-28 minutes, until internal temperature has reached 145ºF. Place sauce packets in bowl of water to thaw.
- While the salmon is in the oven, chop veggies and place in bowl.
- Prepare your dressing by combining all ingredients in small food processor or blender – I use a NutriBullet.
- Once the quinoa is done, add to bowl with veggies and toss with dressing.
- By this time the salmon should be about done and your dinner is ready to be plated.
This citrus ginger salmon dinner is SUPER flavorful and so satisfying. (Hello, healthy fats!)
Taste-testers loved the salmon and the extra pile of rainbow veggies with the creamy asian-inspired cashew dressing was the perfect side dish.
Let me know if you try this recipe by leaving a comment and review below! I love hearing from you and it helps others find the recipe too.
- comes with frozen prepared salmon and sauce packet
Cashew Quinoa Salad
- 1/2 cup dry uncooked quinoa, rinsed
- 1 small red bell pepper, thinly sliced
- 1/2 small head purple cabbage, chopped
- 1 small head broccoli, chopped into small pieces
- 3 medium carrots, peeled into ribbons and chopped
- 2 green onions, diced
- 3 TBSP creamy cashew butter (or other nut/seed butter of your choice)
- juice of 1 lime
- 3 TBS coconut aminos
- 1 tsp minced garlic
- 1 TBS maple syrup or honey
- 2–3 TBSP water or non-dairy milk to thin as needed
- Prepare the salmon according to Hook Line and Savor package instructions.
- Prepare the Quinoa Salad: prepare quinoa according to package instructions by either cooking on stovetop or use pressure cooker. Allow to cool slightly. Ratio for quinoa:water is 1:3. So 1/2 cup dry quinoa with 1 1/2 cups water if using stovetop method. Combine chopped veggies in large bowl with cooled quinoa and set aside.
- Make the dressing: combine all dressing ingredients in small food processor or blender, blending until smooth. Add milk or water one tablespoon at a time if too thick. Pour dressing over quinoa salad, tossing to coat.
- Once salmon has reached internal temperature of 145ºF, plate salmon, cover with sauce packet (or use for dipping) and serve with quinoa salad. Enjoy!
Store leftover quinoa salad in airtight container in fridge 5-7 days.
- Serving Size: 1/2 of recipe
- Calories: 652
- Sugar: 22
- Sodium: 560
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 44
- Fiber: 19
- Protein: 24
- Cholesterol: 0