Name: Salmon & Quinoa Bowls – Healthy & Delicious
Ingredients: 1 pound salmon fillet; ½ teaspoon salt, divided; ¼ teaspoon ground black pepper; 8 ounces green beans, trimmed and cut into 1-inch pieces; 1 ¾ cups water; ¾ cup quinoa, rinsed; 1 medium tomato, seeded and chopped; ¼ cup pitted Kalamata olives, halved or sliced; ¼ cup crumbled feta cheese; 3 tablespoons fresh lemon juice; 2 tablespoons extra-virgin olive oil; 1 clove garlic, minced; 2 teaspoons chopped fresh oregano, plus more for garnish (or ½ teaspoon dried oregano)

Ingredients

For the Salmon & Quinoa Bowls:

1 pound salmon fillet

½ teaspoon salt, divided

¼ teaspoon ground black pepper

8 ounces green beans, trimmed and cut into 1-inch pieces

1 ¾ cups water

¾ cup quinoa, rinsed

1 medium tomato, seeded and chopped

¼ cup pitted Kalamata olives, halved or sliced

¼ cup crumbled feta cheese

For the Lemon-Oregano Vinaigrette:

3 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

1 clove garlic, minced

2 teaspoons chopped fresh oregano, plus more for garnish (or ½ teaspoon dried oregano)

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Instructions

Prepare the Salmon:
- Preheat your oven to 425°F (218°C).
- Place the salmon fillet on a baking sheet lined with parchment paper. Season with ¼ teaspoon of salt and ¼ teaspoon of ground black pepper.
- Roast in the preheated oven for about 12-15 minutes, or until the salmon flakes easily with a fork. Once cooked, remove from the oven and let it rest.

Cook the Quinoa and Green Beans:
- While the salmon is roasting, bring 1 ¾ cups of water to a boil in a medium saucepan. Add the rinsed quinoa and a pinch of salt. Reduce the heat to low, cover, and simmer for about 12 minutes.
- After 12 minutes, add the green beans on top of the quinoa, cover, and cook for an additional 3-4 minutes, or until the quinoa has absorbed all the water and the green beans are tender-crisp. Remove from heat and let it sit, covered, for 5 minutes.

Prepare the Lemon-Oregano Vinaigrette:
- In a small bowl, whisk together the fresh lemon juice, extra-virgin olive oil, minced garlic, and chopped fresh oregano. Season with a pinch of salt and pepper to taste.

Assemble the Bowls:
- Fluff the quinoa and green beans with a fork and transfer to a large mixing bowl. Add the chopped tomato and Kalamata olives. Pour the vinaigrette over the mixture and toss gently to combine.
- Divide the quinoa and vegetable mixture among serving bowls. Top each with a portion of the roasted salmon, flaked into large pieces. Sprinkle with crumbled feta cheese and garnish with additional fresh oregano, if desired.