Name: California 70s Groove Dinner: Citrus-Herb Salmon with Rainbow Quinoa Pilaf & Avocado Cream
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 (6 oz) salmon fillets, skin-on; 1 large orange, zested and juiced; 1 lemon, zested and juiced; 2 tbsp extra virgin olive oil; 2 tbsp fresh dill, chopped; 2 tbsp fresh parsley, chopped; 1 tsp smoked paprika; 1 tsp honey; 1/2 tsp sea salt; 1/2 tsp black pepper; 1 1/2 cups tri-color quinoa, rinsed; 3 cups vegetable broth; 1 red bell pepper, diced; 1 small zucchini, diced; 1/2 red onion, finely chopped; 1/2 cup cherry tomatoes, quartered; 1/4 cup golden raisins; 1/4 cup toasted pistachios, chopped; 1 ripe avocado; 1/3 cup plain Greek yogurt; 1 tbsp lime juice; 1 tbsp chives, chopped; Microgreens, for garnish (optional)

California 70s Groove Dinner: Citrus-Herb Salmon with Rainbow Quinoa Pilaf & Avocado Cream

CrushedLemon1034

This California-inspired dinner is a groovy tribute to the smooth sounds and vibrant style of the 1970s. Channeling the era's optimism and flair, zesty citrus-glazed salmon is paired with a rainbow-hued quinoa pilaf—packed with bell pepper, golden raisins, and pistachios—for a colorful, feel-good meal. A creamy avocado sauce nods to California’s love affair with fresh produce. Layered flavors, lively textures, and bold, retro colors make this a showstopper worthy of a dinner party on shag carpet. Every bite is a celebration of abundance and laid-back California cool.

Ingredients

Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, whisk together orange and lemon zest and juice, olive oil, dill, parsley, smoked paprika, honey, salt, and pepper. Pour half the mixture over the salmon fillets, reserving the rest for finishing. Let salmon marinate 10 minutes.
Meanwhile, combine quinoa and vegetable broth in a medium saucepan. Bring to a boil, reduce to simmer, cover and cook for 15 minutes until liquid is absorbed. Fluff with a fork.
In a skillet, heat a drizzle of olive oil over medium. Sauté red onion and bell pepper for 3 minutes. Add zucchini, sauté 2 more minutes. Stir in cherry tomatoes and golden raisins; cook 1 minute. Fold into cooked quinoa, then mix in pistachios. Taste and adjust seasoning.
Roast the salmon, skin-side down, for 10-12 minutes or until just cooked through and flaky. Drizzle with remaining citrus-herb mixture when done.
For avocado cream: Blend avocado, Greek yogurt, lime juice, and chives until smooth. Season with salt and pepper to taste.
To serve, spoon rainbow quinoa pilaf on a platter. Arrange salmon fillets on top, dollop with avocado cream, and garnish with microgreens for a punch of 70s color.