Pecan-Berry Salmon over Berry-Quinoa Salad | Publix Super Markets

Ingredients

• 2 oranges, for zest/juice
• 1 cup quinoa
• 1 cup water
• Nonstick aluminum foil
• 3 tablespoons pecan pieces, finely chopped
• 1/4 cup panko bread crumbs
• 2 teaspoons grapeseed oil
• 4 salmon fillets (about 1 lb), skin removed
• 1/4 teaspoon pepper
• 3/4 teaspoon kosher salt, divided
• 8 teaspoons raspberry (or strawberry) preserves
• 8 oz trimmed asparagus spears, coarsely chopped
• 1 cup radicchio (or watercress), coarsely chopped
• 1 cup fresh mixed berries (such as blueberries, raspberries, or blackberries)
• 1/2 cup crumbled feta cheese (optional)