Skip to main content
Thrive On

Greek Salmon Bowl

Low SodiumHigh Protein Diabetes-FriendlyHeart HealthyEgg-FreeNo ShellfishNut-FreeGluten-FreeAmericanSeafoodDinner

Greek Salmon Bowl

Low SodiumHigh Protein Diabetes-FriendlyHeart HealthyEgg-FreeNo ShellfishNut-FreeGluten-FreeAmericanSeafoodDinner
4 servings (1½ cups)
Active time: 30 minutes
Total time: 45 minutes

Description

This salmon and quinoa bowl with green beans is a meal that keeps on giving. Pack up any leftovers for lunch the next day, or make the entire recipe ahead and pack it into individual serving containers for ready-to-go meals.

Directions

  1. Preheat oven to 400°F. Line a large baking sheet with foil. Place salmon on the prepared baking sheet and sprinkle with 1/8 teaspoon 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).
  2. 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 teaspoon 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.
  3. Whisk lemon juice, oil, garlic, oregano, and the remaining 1/4 teaspoon salt in a small bowl.
  4. To serve, divide the quinoa among 4 bowls. Arrange the salmon, beans, tomato, feta, and olives over the quinoa. Drizzle with the dressing and garnish with more fresh oregano, if desired.
© Meredith Operations Corporation. All rights reserved. Used with permission.

Nutrition Per Serving

  • Calories484 cal
  • Total Fat28 g
  • Saturated Fat6 g
  • Cholesterol69 mg
  • Sodium577 mg
  • Carbohydrate Total27.9 g
  • Protein30.2 g
  • Phosphorus473 mg
  • Potassium809 mg
  • Fiber4.3 g
  • Calcium96 mg

Ingredients

  • 1 pound salmon fillet
  • ½ teaspoon salt, divided
  • ¼ teaspoon ground pepper
  • 8 ounces string beans (green, yellow, or a mix), trimmed and cut into 1-inch pieces
  • 1¾ 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 teaspoon dried
  • 1 medium tomato, seeded and chopped
  • ¼ cup crumbled feta cheese
  • ¼ cup pitted Kalamata olives, halved or sliced

Ingredients

  • 1 pound salmon fillet
  • ½ teaspoon salt, divided
  • ¼ teaspoon ground pepper
  • 8 ounces string beans (green, yellow, or a mix), trimmed and cut into 1-inch pieces
  • 1¾ 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 teaspoon dried
  • 1 medium tomato, seeded and chopped
  • ¼ cup crumbled feta cheese
  • ¼ cup pitted Kalamata olives, halved or sliced

Description

This salmon and quinoa bowl with green beans is a meal that keeps on giving. Pack up any leftovers for lunch the next day, or make the entire recipe ahead and pack it into individual serving containers for ready-to-go meals.

Directions

  1. Preheat oven to 400°F. Line a large baking sheet with foil. Place salmon on the prepared baking sheet and sprinkle with 1/8 teaspoon 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).
  2. 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 teaspoon 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.
  3. Whisk lemon juice, oil, garlic, oregano, and the remaining 1/4 teaspoon salt in a small bowl.
  4. To serve, divide the quinoa among 4 bowls. Arrange the salmon, beans, tomato, feta, and olives over the quinoa. Drizzle with the dressing and garnish with more fresh oregano, if desired.
© Meredith Operations Corporation. All rights reserved. Used with permission.
Download kidney-friendly cookbooks
Get inspired