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.

        
        

  
  

Greek Sheet pan Chicken

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½ cup olive oil
• ▢ 1 lemon, juiced (about 3 tablespoons)
• ▢ 4 garlic cloves, minced
• ▢ 2 teaspoon dried oregano
• ▢ 1 teaspoon dried thyme
• ▢ 1 teaspoon Dijon mustard
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon freshly ground black pepper
• ▢ 2 chicken breasts
• ▢ 1 medium zucchini, halved lengthwise and sliced
• ▢ ½ large red onion, thinly sliced into wedges
• ▢ 1 pint cherry or grape tomatoes or some cut up tomatoes
• Kalamata olives or green olives (optional & to taste)
• ▢ ¼ cup feta cheese
• ▢ 2 tablespoons finely chopped fresh parsley (optional)

Preheat the oven to 425°F (220°C). In a small bowl, whisk together the oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper.

Place the chicken thighs in a bowl and pour ⅔ of the marinade on top, then use your hands to toss the chicken in the marinade and make sure it's well coated. Marinate the chicken for 10 to 15 minutes.

While the chicken is marinating, spread the zucchini, bell pepper, red onion, and tomatoes onto the baking sheet and drizzle the remaining marinade on top. Toss together to coat the vegetables. 

Add the chicken thighs the baking sheet, nestling them around the veggies, and bake for 30 minutes.

Remove the baking sheet from the oven, add the olives and feta and then place it back in the oven for another 10 to 15 minutes, or until the vegetables are softened and the chicken is cooked through to 165°F.

Sprinkle the chicken and vegetables with chopped fresh parsley before serving.