Salmon & Quinoa Bowls with Green Beans, Olives & Feta

 

• 1 pound salmon fillet

• ½ teaspoon salt, divided

• ¼ teaspoon ground pepper

• 8 ounces string beans (1 inch pieces)

• 1 ¾ cups water

• ¾ 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 tsp. dried

• 1 medium tomato, seeded and chopped

• ¼ cup crumbled feta cheese

• ¼ cup pitted Kalamata olives, halved or sliced (optional)

  Zucchini

  Sweet potato

  
  

  1. 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 tsp. 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).

  1. 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 tsp. 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.

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

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

           I also added cubed sweet potato and sliced zucchini that I grilled on a baking sheet in the oven.