Greek Salmon Bowls

By Chez_Alexander

Ingredients

• 4 (5-oz.) skin-on salmon fillets
• 1/2 teaspoon dried dill
• 1 teaspoon kosher salt, divided
• 5 tablespoons canola oil, divided
• 1 (8-oz.) pkg. haricots verts
• 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

Details

Servings 4
Preparation time 20mins
Cooking time 20mins

Preparation

Step 1

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. Fill a large bowl with ice water. Cook haricots verts according to package directions; place in ice water until completely cool, about 1 minute. Pat dry.

3. 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.

4. 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 haricots verts in each bowl. Drizzle with remaining dressing; sprinkle with remaining 3/4 teaspoon salt. Top each bowl with 1 flaked salmon fillet and 1 tablespoon feta cheese.