A Greek Salmon Bowl That Keeps On Giving

March 16, 2021 Updated: March 16, 2021

This salmon and quinoa bowl with green beans is a meal that keeps on giving. Pack up any leftovers for lunch the next day, or make the entire recipe ahead and pack it into individual serving containers for ready-to-go meals.

Greek Salmon Bowl

Active Time: 30 minutes

Total Time: 45 minutes

Serves 4

  • 1 pound salmon fillet
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon ground pepper
  • 8 ounces string beans (green, yellow, or a mix), trimmed and cut into 1-inch pieces
  • 1 3/4 cups water
  • 3/4 cup quinoa (red, white, or tricolored), rinsed
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 2 teaspoons chopped fresh oregano, plus more for garnish, or 1/2 teaspoon dried
  • 1 medium tomato, seeded and chopped
  • 1/4 cup crumbled feta cheese
  • 1/4 cup pitted Kalamata olives, halved or sliced

Preheat oven to 400 degrees F. Line a large baking sheet with foil. Place salmon on the prepared baking sheet and sprinkle with 1/8 teaspoon salt and pepper. Bake until the salmon is no longer opaque in the center and flakes easily with a fork, 20 to 25 minutes. Let rest for 5 minutes, then flake the salmon into bite-size pieces (discard the skin).

Meanwhile, bring 1 inch of water to a boil in a medium saucepan fitted with a steamer basket. Add beans; cover and cook until tender-crisp, about 5 minutes. Rinse the beans under cold water, drain well, and set aside. Combine water, quinoa, and 1/8 teaspoon salt in the saucepan; bring to a boil. Reduce heat to low, cover, and simmer until the quinoa is tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.

Whisk lemon juice, oil, garlic, oregano, and the remaining 1/4 teaspoon salt in a small bowl.

To serve, divide the quinoa among 4 bowls. Arrange the salmon, beans, tomato, feta, and olives over the quinoa. Drizzle with the dressing and garnish with more fresh oregano, if desired.

Recipe nutrition per serving: 484 Calories, Total Fat: 28 g, Saturated Fat: 6 g, Cholesterol: 69 mg, Carbohydrates: 28 g, Fiber: 4 g, Total Sugars: 4 g, Protein: 30 g, Sodium: 577 mg, Potassium: 807 mg.

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