Mediterranean Salmon Bowl

 

Salmon, quinoa, veggies, and herbs make one tasty bowl. Skill Level: Beginner.
Course Main Course
Total Time 45 minutes
Servings 4
Calories 450kcal

Ingredients

  • 1 1/3 cups quinoa, cooked
  • 1 Tbsp. extra virgin olive oil
  • 4 salmon filets, Scottish salmon or wild-caught, about 4 oz. each
  • 2 Tbsp. Vinaigrette of choice, herb, balsamic or honey vinaigrette pairs well
  • 2 cups spinach, fresh
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Feta cheese, crumbled
  • ½ cup Kalamata olives
  • 1 English cucumber, diced

Instructions

  • Preheat oven to 350 degrees.
  • Spread olive oil out on a baking sheet and top with the salmon.
  • Bake salmon for 12 minutes then turn oven off and "carry over cook" for another 3-4 minutes.
  • Place cooked salmon filets into a medium mixing bowl and toss with vinaigrette. Allow the salmon to become shredded during this process.
  • To assemble each bowl, place 1/3 cup cooked quinoa as the base followed by ½ cup fresh spinach, ¼ cup cherry tomatoes, diced cucumber, 2 T. of feta cheese, 2 T. of olives and ½ cup of vinaigrette-tossed shredded salmon.

Notes

Nutrition Information: A fresh salad bowl that works well for meal prep or make-ahead work lunches. Gluten-free, nut free.
  • Calories: 450
  • Fat: 29 g
  • Protein: 29 g
  • Carbohydrates: 20 g
  • Fiber: 4 g
  • Added Sugar: 0 g
  • Sodium: 380 mg