Easy Greek Salmon Bowls
Heart-hero salmon teams up with protein- and fiber-forward quinoa to fill you up; spinach delivers a hit of iron, while green beans and cucumber up the veggie count. Great warm or at room temperature, this also makes a standout packed lunch.
Active: 20 min. Total: 20 min.
4 (5-oz.) skin-on salmon fillets 1/2 tsp. dried dill
1/2 tsp. dried oregano
1 tsp. kosher salt, divided 5 Tbsp. canola oil, divided 1 (8-oz.) pkg. haricots verts 3 cups packed baby spinach leaves, finely chopped
11/2 cups cooked quinoa
1/2 cup chopped fresh flat-leaf parsley
1/4 cup fresh lemon juice
1 tsp. honey
2 cups halved grape tomatoes 2 cups chopped English cucumber
1/4 cup crumbled feta cheese
1. Sprinkle salmon with dill, oregano, and 1/4 teaspoon salt. Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add salmon, skin side up, to skillet; cook 2 to 3 minutes per side for medium. Set aside. 2. Fill a large bowl with ice water. Cook haricots verts according to package directions; place in ice water until completely cool, about 1 minute. Pat dry.
3. Toss together spinach, quinoa, and parsley in a bowl. Whisk together lemon juice, honey, and remaining 1/4 cup oil in a small bowl. Add 1/4 cup lemon dressing to spinach mixture; toss to combine.
4. To serve, spoon 3/4 cup spinach mixture into each of 4 bowls. Arrange 1/2 cup tomatoes, 1/2 cup cucumber, and 1/3 cup cooked haricots verts in each bowl. Drizzle with remaining dressing; sprinkle with remaining 3/4 teaspoon salt. Top each bowl with 1 flaked salmon fillet and 1 tablespoon feta cheese.
SERVES 4 (serving size: 1 salmon fillet, 3/4 cup quinoa mixture, and 11/3 cups vegetables) Calories 527; Fat 29g (sat 5g, unsat 24g); Protein 39g; Carb 29g; Fiber 7g; Sugars 8g (added sugars 1g); Sodium 683mg; Calc 16% DV; Potassium 21% DV