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Baked Salmon over Quinoa with Green Salad

Try this baked salmon served over quinoa paired with flatbread and an attractive green salad for a filling and nutritious meal. For dessert try our Guilt-Free Crème Brûlée for a truly guilt-free finish to this meal. 

Rate & Review

Mixed Greens with Apple Vinaigrette goes well with almost any meal. This one is great when you need a simple entertaining solution.

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recipe

Ingredients:

  • 1/4 cup walnut or extra virgin olive oil
  • 3 tablespoons Apple NESTLÉ® JUICY JUICE® 100% Juice
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 2 tablespoons chopped shallots or sliced green onions
  • 1 package mixed-herb salad greens
  • 1 cup thinly sliced apple
  • 18 toasted pecans

Directions:

WHISK oil, Juicy Juice, lemon juice, mustard and honey in a small bowl until well combined; stir in shallots.

PORTION mixed herb salad greens on each of 6 plates; divide apples and pecans over greens.

DRIZZLE with vinaigrette.

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nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 6

  • Calories: 140
  • Calories from Fat: 110
  • Total Fat: 13g (19% of DV)
  • Saturated Fat: 1.5g (8% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 35mg (1% of DV)
  • Carbohydrates: 7g (2% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 4g
  • Protein: 1g
  • Vitamin A: 25% of DV
  • Vitamin C: 20% of DV
  • Calcium: 4% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

A sophisticated weeknight dinner, these flavorful salmon fillets are coated in a delicious juice-based marinade and then baked to perfection. Drizzle remaining marinade over salmon and serve over fluffy apple-ginger quinoa.

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recipe

Ingredients:

  • 1 cup plus 2 tablespoons Apple NESTLÉ® JUICY JUICE® 100% Juice, divided
  • 1/4 cup soy sauce
  • 1 tablespoon honey
  • 2 1/2 teaspoons peeled, grated fresh ginger, divided
  • 1 teaspoon rice wine vinegar
  • 1/2 teaspoon sesame oil
  • 4 (about 6 ounces each) salmon fillets
  • 1 tablespoon olive oil
  • 1/2 cup chopped shallots or onion
  • 2 cloves garlic, finely chopped
  • 1 cup ivory quinoa, rinsed
  • 1 cup water
  • 1 teaspoon MAGGI Instant Chicken Flavor Bouillon
  • Ground black pepper
  • Sliced green onions (optional)

Directions:

WHISK 2 tablespoons Juicy Juice, soy sauce, honey, 1 1/2 teaspoons ginger, vinegar and sesame oil. Reserve half of mixture for serving. Pour remaining mixture into shallow pie plate. Add salmon and turn to coat. Cover; marinate in refrigerator for 30 minutes.

PREHEAT oven to 450° F. Line baking sheet with foil.

HEAT olive oil in medium saucepan over medium-high heat. Add shallots and garlic; cook, stirring frequently, for 2 to 3 minutes or until fragrant. Stir in quinoa; cook, stirring constantly, for 2 to 3 minutes. Stir in water, remaining 1 cup Juicy Juice, bouillon and remaining 1 teaspoon ginger. Bring to a boil; reduce heat to low. Cover; cook for 15 minutes or until liquid is absorbed. Fluff with fork; cover to keep warm.

PLACE salmon on prepared baking sheet; sprinkle with pepper. Discard marinade. Bake for 10 to 12 minutes or until fish flakes easily when tested with a fork. Drizzle reserved marinade over salmon; serve with apple-ginger quinoa.

reviews

Review This Recipe
  •  Star(s)

    Delicious!

    JoAnn Caisse from Apollo Beach, Fl

    This was excellent. The salmon was moist and flavorful. I didn't use quinoa, I used rice. I will definitely make this again!

  •  Star(s)

    baked salmon over apple ginger quinoa

    LaVonne Sunde from Everett Washington

    I loved this! I am a fish eater,grew up that way, (being norwegian and native indian) I love fish!! my family however does not share my love of the sea, but they were digging in on this, I even got requests for seconds you have no idea what a miracle that was. SO THANK YOU! I'm grateful.

  •  Star(s)

    Easy meal

    Linda durham from Utah

    Pretty easy, though instructions are a little confusing

  •  Star(s)

    Blondie

    Janet Hepp from McCook

    Cut the baking time of the salmon(depending on the thickness)too flaky,too dry

  •  Star(s)

    like it

    L L from Des Moines, IA

    very good

  •  Star(s)

    Golden Eagle

    Darlene Buttolph from Alaska

    Outstanding dish. I look for new Salmon recipes and this one is a keeper. family love it.


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 4

  • Calories: 510
  • Calories from Fat: 160
  • Total Fat: 17g (27% of DV)
  • Saturated Fat: 2.5g (13% of DV)
  • Cholesterol: 95mg (31% of DV)
  • Sodium: 990mg (41% of DV)
  • Carbohydrates: 46g (15% of DV)
  • Dietary Fiber: 3g (11% of DV)
  • Sugars: 12g
  • Protein: 41g
  • Vitamin A: 6% of DV
  • Vitamin C: 30% of DV
  • Calcium: 6% of DV
  • Iron: 30% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

This Quick Rosemary-Garlic Flatbread is delicious and easy to make. Great with pasta main dishes or a green salad. Drizzle with olive oil before serving, if desired.

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recipe

Ingredients:

  • 2 (9 x 7-inch) naan or flatbreads or 1 (15 x 10-inch) foccacia bread
  • 1 tablespoon olive oil
  • 1 tablespoon BUITONI Refrigerated All Natural Pesto with Basil (7 oz.)
  • BUITONI Refrigerated All Natural Pesto with Basil (11 oz.)
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon finely chopped garlic
  • 2 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
  • 1 tablespoon shredded fresh basil

Directions:

PREHEAT oven to 350° F. Position rack in the middle position in the oven.

PLACE bread on jelly-roll pan or large baking sheet.

COMBINE oil and pesto in small bowl; brush bread with mixture. Sprinkle evenly with rosemary, garlic and cheese.

BAKE for 8 to 10 minutes or until cheese melts and bread is beginning to brown. Remove from oven. Sprinkle with basil; drizzle with additional olive oil, if desired.

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nutrition

Nutrition Facts

Serving Size: 10 to 12 servings

Servings Per Recipe: 0

  • Calories: 70
  • Calories from Fat: 30
  • Total Fat: 3.5g (5% of DV)
  • Saturated Fat: 1g (4% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 100mg (4% of DV)
  • Carbohydrates: 9g (3% of DV)
  • Dietary Fiber: 1g (4% of DV)
  • Sugars: 1g
  • Protein: 2g
  • Vitamin A: 0% of DV
  • Vitamin C: 0% of DV
  • Calcium: 2% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

Only 140 calories makes this a truly Guilt-Free Crème Brûlée! This is perfect for impressing guests. Add a dollop of whipped cream or a sprig of mint to dress up this plate.

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recipe

Ingredients:

  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 1 cup egg substitute or 4 large eggs, beaten
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 6 teaspoons light brown sugar, divided

Directions:

PREHEAT oven to 325° F.

WHISK evaporated milk, egg substitute, granulated sugar, vanilla extract and salt in medium bowl until mixed. Pour mixture evenly into six, 6-ounce ramekins. Place ramekins in 13 x 9-inch baking pan. Pour boiling water into baking pan to a depth of 1-inch depth (about halfway up sides of ramekins).

BAKE for 30 to 35 minutes or until gently set in centers. Remove to wire rack to cool slightly. Refrigerate for several hours or overnight.

PREHEAT broiler. Blot tops of crème brûlées with paper towel. Sprinkle each crème brûlée with a teaspoon of brown sugar. Place on baking sheet with sides. Broil with tops 4 to 6 inches from heat for 5 to 6 minutes, rotating pan once, watching closely, until sugar is melted and caramelized. Alternately, tops can be caramelized using a kitchen torch. Refrigerate for 5 to 10 minutes or until topping hardens (do not refrigerate longer than 1 hour or topping will start to soften).

NOTES: • If using eggs, pour mixture through fine sieve into ramekins.

reviews

Review This Recipe
  •  Star(s)

    Guilt-Free Creme Brulee

    Cindy Tebo from Catawissa, MO

    This recipe is also good with a little nutmeg or cinnamon sprinkled on top.

  •  Star(s)

    Creme brulee

    Sharon Denzien from Schaumburg, IL

    Even better add 1/3 c pumpkin puree with a little cinnamon--I make it every thanksgiving

  •  Star(s)

    five-star dessert!

    Sue Danko from Pittsburgh, PA

    five-star dessert without all of the calories-- creme brulee makes an ordinary day extraordinary--- i would like to see a recipe for two available as well--

  •  Star(s)

    Creme Brulee

    Linda Sessine from West Bloomfield, MI

    Creme Brulee is an all-time favorite dessert,and with fewer calories I can enjoy it more.

  •  Star(s)

    GUILT FREE CREME BRULEE

    Audrey Lee from Honolulu, HI

    THIS IS MY HUSBAND'S FAVORITE DESSERT, EVEN THOUGH HE IS NOT A SWEET EATER. LOVE IT!

  •  Star(s)

    Guilt-Free!

    GINA DIVITO from Winfield, IL

    Finally, a way to enjoy an indulgent, decadent dessert, with less fat & calories! This is fantastic!!

  •  Star(s)

    EXCELLENT!!!!

    maribel zuniga from Yuma, AZ

    is a delicious recipe thank you.

  •  Star(s)

    Doesn't taste low fat....

    Adrienne Guarro from York, PA

    I never would have thought that Creme Brulee that tasted this wonderful could be low fat. This is my ultimate favorite dessert, and I order it every time we eat out. I am so excited that you provided a recipe that allows me to enjoy the richness of creme brulee at home anytime that I want, and without any guilt over fat and calories. THANK YOU!


nutrition

Nutrition Facts

Serving Size: 6 servings

Servings Per Recipe: 0

  • Calories: 140
  • Calories from Fat: 20
  • Total Fat: 2.5g (4% of DV)
  • Saturated Fat: 1.5g (8% of DV)
  • Cholesterol: 10mg (3% of DV)
  • Sodium: 240mg (10% of DV)
  • Carbohydrates: 20g (7% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 20g
  • Protein: 9g
  • Vitamin A: 8% of DV
  • Vitamin C: 0% of DV
  • Calcium: 20% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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