INGREDIENTS
1
Salmon
8 oz
Asparagus spears
2
Oranges
1 cup
Radicchio lettuce
1 cup
Strawberries, fresh
8 tsp
Low sugar strawberry preserves
1 cup
Quinoa
3/4 tsp
Kosher salt
1/4 tsp
Pepper
2 tsp
Grapeseed oil
3 tbsp
Pecan pieces
1/4 cup
Panko bread crumbs
Nonstick aluminum foil :