94
Lunch
Easy Greek Salmon BowlsHANDS-ON 20 MIN.
TOTAL 20 MIN.
4 (5-oz.) skin-on salmon fi llets(^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,
fi nely chopped
11 ⁄ 2 cups cooked quinoa
(^1) ⁄ 2 cup chopped fresh fl at-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
FROM THE
- 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. - 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. - 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.- 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 fl aked salmon fi llet and 1
tablespoon feta cheese.
SERVES 4 (serving size: 1 salmon fi llet,
(^3) ⁄ 4 cup quinoa mixture, and 1 (^1) ⁄ 3 cups
vegetables); CALORIES 527; FAT 29g;
PROTEIN 39g; CARB 29g; FIBER 7g;
SODIUM 683mg