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      1. Home
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      4. Greek Salmon Bowl

      Greek Salmon Bowl

      Low Sodium High Protein Diabetes-Friendly Heart Healthy Egg-Free No Shellfish Nut-Free Gluten-Free American Dinner

      Greek Salmon Bowl

      Low Sodium High Protein Diabetes-Friendly Heart Healthy Egg-Free No Shellfish Nut-Free Gluten-Free American Dinner
      4 servings (1½ cups)
      Prep 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
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      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
      • 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.
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