Name: Citrus Ginger Salmon & Asian Quinoa Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 salmon dinners
Cuisine: Asian-inspired
Ingredients: comes with frozen prepared salmon and sauce packet; 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

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!

Citrus Ginger Salmon with Asian Quinoa Salad on turquoise rimmed plates

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
quinoa
red bell pepper
purple cabbage
broccoli
carrots
cashew butter (or other nut/seed butter)
coconut aminos
ginger
garlic
lime
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.

asian quinoa salad on turquoise rimmed plate

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 salmon dinner and Asian quinoa salad 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.

ginger salmon with orange slice with asian quinoa salad on plate

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.

salmon dinner with asian quinoa salad on turquoise rimmed plates

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.

Xx Ashley

How to Make…

Citrus Ginger Salmon & Asian Quinoa Salad

This Citrus Ginger Salmon dinner with Asian quinoa salad is the perfect weeknight dinner. An allergy-friendly meal that is gluten-free and dairy-free, made with Hook Line and Savor prepared seafood.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Rate

Scale

Ingredients

Hook Line and Savor Citrus Ginger Salmon

comes with frozen prepared salmon and sauce packet

Asian 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

Dressing

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

Instructions

Prepare the salmon according to Hook Line and Savor package instructions.
Prepare the Asian 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 Asian 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 Asian quinoa salad. Enjoy!