Recipe of the Month December 2019

Easy Greek Salmon Bowls

(modified from Cooking Light)

Yield: Serves 4 (serving size: 1 salmon fillet, 3/4 cup quinoa mixture, and 1 1/3 cups vegetables)

This recipe is rich in omega-3! –our vitamin of the month


  • 4 (5-oz.) skin-on salmon fillets
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt, divided
  • 5 tablespoons avocado oil, divided
  • 1/2 pound fresh green beans
  • 3 cups packed baby spinach leaves, finely chopped
  • 1 1/2 cups cooked quinoa
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/4 cup fresh lemon juice
  • 1 teaspoon honey
  • 2 cups halved grape tomatoes
  • 2 cups chopped English cucumber
  • 1/4 cup crumbled feta cheese

How to Make It

  1. 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.
  2. Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water for s
  3. Add the beans to the boiling water and cook until tender but still have some bite, 5 to 7 minutes. Strain and immediately transfer the beans to the salted ice water. Once cool, strain, pat dry and set aside until ready to use.
  4. 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.
  5. 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 green beans in each bowl. Drizzle with remaining dressing; sprinkle salt to taste. Top each bowl with 1 flaked salmon fillet and 1 tablespoon feta cheese.