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.

Cooking Light - - Dinner Tonight Dinner 3 Of 3 -

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

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