Name: Groovy 70s California Dinner Platter: Citrus-Herb Salmon, Rainbow Veggie Pilaf & Creamy Avocado Sauce
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 salmon fillets (about 5 oz each); 2 tbsp olive oil; 1 orange, zested and juiced; 1 lemon, zested and juiced; 1 tsp smoked paprika; 1/2 tsp kosher salt, plus more to taste; 1/2 tsp black pepper; 1 cup tri-color quinoa (rinsed); 2 cups vegetable broth (gluten-free); 1/2 cup diced red bell pepper; 1/2 cup diced zucchini; 1/2 cup diced yellow squash; 1/2 cup frozen green peas; 1/4 cup chopped fresh parsley; 1 ripe avocado; 1/4 cup Greek yogurt (or coconut yogurt for dairy-free); 2 tbsp chopped fresh chives; 1 tbsp white wine vinegar; 1 tbsp extra virgin olive oil (for sauce); 1 small garlic clove; 1/4 tsp salt (for sauce); 1/2 tsp honey or maple syrup (optional); Shaved radishes and microgreens (for garnish)

Groovy 70s California Dinner Platter: Citrus-Herb Salmon, Rainbow Veggie Pilaf & Creamy Avocado Sauce

CrushedLemon1034

Take a deliciously groovy trip back to the 70s California dinner party scene with this vibrant platter! Zesty, citrus-infused salmon pays homage to the West Coast’s love of fresh flavors and iconic convertibles cruising the Pacific. A rainbow quinoa pilaf channels the decade’s love for color and healthful grains, while a creamy, tangy avocado-chive sauce is worthy of any retro shag rug soirée. Layered flavors, playful textures, and a bouquet of garnishes make this dinner as visually dazzling as a disco dancefloor—perfect for sharing and boogieing down memory lane.

Ingredients

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Pat salmon fillets dry. In a small bowl, mix olive oil, orange and lemon zest, half of each juice, smoked paprika, salt, and black pepper. Brush over salmon fillets. Let marinate at room temp for 10 minutes.
While salmon marinates, bring vegetable broth to a boil in a medium pot. Stir in quinoa, reduce to a simmer, cover, and cook 10 minutes.
Add bell pepper, zucchini, yellow squash, and peas to the quinoa. Cover and continue simmering 8-10 minutes, until quinoa is fluffy and veggies are just tender. Stir in parsley, salt to taste, and set aside covered.
Arrange salmon fillets on prepared sheet. Bake 10-12 minutes, until just opaque in the center. Broil on high for 1-2 minutes for light caramelization, if desired.
Meanwhile, for the avocado sauce: In a blender or food processor, combine avocado, Greek yogurt, chives, white wine vinegar, 1 tbsp olive oil, garlic, salt, and honey/maple. Add a splash of water to thin if needed. Blend until smooth and creamy. Taste and adjust salt or acid as needed (it should be bright and tangy).
To serve: Spoon rainbow veggie quinoa pilaf onto plates. Top with citrus-herb salmon. Drizzle with avocado sauce. Garnish with shaved radishes and microgreens for a shagadelic 70s vibe.