Citrus Salmon with Salsa Verde
This bright dish stars flaky salmon gently roasted. It rests over a bed of quinoa mixed in with grilled zucchini and piquillo peppers. On the side: a zippy salsa verde and squeeze of lemon to tie it all together.
Nutritional facts
Protein
43g
Carbs
40g
Calories
740kcal
Fat
47g
Ingredients
Salmon, Zucchini, Extra Virgin Olive Oil, Quinoa, Canned Piquillo Peppers, Lemon, Italian Parsley, Basil, Shallot, Canola and Olive Oil Blend, Capers, Orange Zest, Kosher Salt, Lemon Juice, Lemon Zest, Garlic, Mint, Red Wine Vinegar, Sherry Vinegar, Black Pepper
Contains fish.
Reviews
4.3
Based on 69 reviews
Enjoyable lighter meal.
Lisa · 03/11/26
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About Sandra Cordero
Chef Sandra Cordero is a champion of Spanish cuisine, culture & hospitality in Los Angeles. Growing up half-Spanish & half-Dutch, Chef Cordero spent her school years in Amsterdam & her summers in Spain on the family farm in Galicia. She started working in restaurants as a teenager, traveled the world in her 20’s & ended up in NYC.Her culinary career began in Los Angeles, where she worked for many acclaimed chefs before opening her own restaurant, Gasolina Cafe. There, she introduced Paella Nights to LA & kept Valley residents’ bellies full with Spanish-inspired, seasonal all-day staples for more than a decade.
At her Santa Monica restaurant & tapas bar, Xuntos, which means “together,” she serves authentic & modern Tapas, sharing her passion for Spanish food with much-loved family recipes from her summers in Spain. She is an advocate for equality in her industry, a co-founder of Regarding Her, which supports women in hospitality, and a member of The World Central Kitchen Chefs Corps, feeding her community when they are most in need.
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