PREP: 20 MINUTES | COOK: 24 MINUTES | MAKES: 4 SERVINGS
For the Bowl
2 cups chicken broth
1 cup uncooked quinoa
1 cup cherry tomatoes, halved
1 cup sliced cucumber
⅓ cup pitted Kalamata olives, halved
¼ cup finely chopped red onion
⅓ cup crumbled feta cheese
For the Dressing
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon minced fresh dill
1 tablespoon minced fresh oregano
Sea salt and black pepper, to taste
For the Salmon
1 tablespoon olive oil, plus more for greasing
4 (6-ounce) skin-on salmon fillets
1 tablespoon minced fresh dill, plus more for garnish
1 tablespoon minced fresh oregano, plus more for garnish
1 teaspoon grated lemon zest
Sea salt and black pepper, to taste
Lemon slices, for garnish
1.Preheat the oven to 450 degrees F.
2.For the bowl: Combine the broth and quinoa in a medium pot over medium-high heat and bring to a boil. Reduce the heat to low and cover. Simmer for 12 minutes, until the quinoa is tender and all the liquid is absorbed. Remove from the heat, uncover, and fluff with a fork.
3.In a large bowl, combine the cooked quinoa with the tomatoes, cucumber, olives, onion, and feta.
4.For the dressing: In a small bowl, whisk together the olive oil, vinegar, dill, and oregano. Toss the dressing into the quinoa mixture. Season with salt and pepper.
5.For the salmon: Lightly grease a rimmed baking sheet with olive oil. Place the salmon fillets, skin side down, on the prepared baking sheet. Drizzle the olive oil over the salmon fillets and evenly sprinkle with the dill, oregano, and lemon zest. Season generously with salt and pepper. Bake the salmon for 10 to 12 minutes, until it is flaky and cooked through.
6.Divide the quinoa mixture among four serving bowls. Top each with a fillet of salmon, and garnish with additional fresh dill, oregano, and lemon slices.
NUTRITION
Calories: 599
Fat: 33 g
Carbohydrates: 34 g
Sodium: 693 mg
Fiber: 5 g
Protein: 41 g
Sugar: 3 g
