Ingredients:

  • 1/4 cup (60 ml) extra virgin olive oil (for vinaigrette)
  • 2 tablespoons (30 ml) fresh lemon juice
  • 1 teaspoon (5 ml) Dijon mustard
  • 1 small clove garlic, minced finely
  • 1 teaspoon (5g) dried oregano
  • 1/2 teaspoon (2g) sea salt (for vinaigrette)
  • 1/4 teaspoon (1g) fresh black pepper (for vinaigrette)
  • 1 cup (185g) quinoa, rinsed thoroughly
  • 2 cups (475 ml) low-sodium chicken or vegetable broth (or water)
  • 1/2 teaspoon (3g) sea salt (for quinoa)
  • 4 (approx. 6 oz / 170g each) salmon fillets, skin-on preferred
  • 1 tablespoon (15 ml) extra virgin olive oil (for salmon)
  • 1/4 teaspoon (1g) sea salt (for salmon)
  • 1/4 teaspoon (1g) black pepper (for salmon)
  • 1 cup (150g) cherry tomatoes, halved
  • 1 large cucumber, deseeded and diced
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 1/2 cup (50g) crumbled feta cheese
  • 1/4 cup (10g) fresh parsley, chopped

Instructions:

  1. Prepare and Cook the Quinoa: Place the rinsed quinoa, broth/water, and salt into a saucepan. Bring to a boil over medium-high heat. Reduce heat immediately to low, cover the pan tightly, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff gently with a fork and set aside.
  2. Roast the Salmon: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Pat the salmon fillets very dry. Rub fillets with olive oil, salt, and pepper. Place skin-side down on the prepared sheet. Bake for 12–15 minutes, until the salmon is opaque throughout and flakes easily with a fork (internal temperature should reach 145°F / 63°C).
  3. Mix the Vinaigrette and Prepare Vegetables: In a small jar or bowl, combine all vinaigrette ingredients (olive oil, lemon juice, Dijon, garlic, oregano, salt, pepper). Whisk vigorously or shake the jar until the dressing is well-emulsified. While the salmon is cooking, chop the tomatoes, cucumber, olives, and parsley.
  4. Assemble the Bowls: Gently fold 2-3 tablespoons of the vinaigrette into the warm, fluffed quinoa. Divide the quinoa among four serving bowls. Arrange the fresh chopped vegetables (tomatoes, cucumber, olives) and crumbled feta over the quinoa base. Place one roasted salmon fillet on top, drizzle the remaining vinaigrette over the entire bowl, and garnish with fresh parsley.