Salmon & Quinoa Bowls with Green Beans, Olives & Feta

 

A healthy, vibrant, and protein-packed meal that’s complete of shade, texture, and Mediterranean taste.

Ingredients (Serves 2–3)

 

Salmon:

2 salmon fillets (150–200g every)

1 tbsp olive oil

½ tsp salt

½ tsp black pepper

1 tsp smoked paprika (non-compulsory)

Juice of ½ lemon

Quinoa:

1 cup quinoa, rinsed

2 cups water or vegetable broth

Pinch of salt

Vegetables & Toppings:

200g green beans, trimmed

½ cup pitted olives (Kalamata or green), halved

½ cup feta cheese, crumbled

1 small crimson onion, thinly sliced (elective)

Handful of cherry tomatoes, halved

1 tbsp fresh parsley or dill, chopped

Dressing (Lemon Vinaigrette):

2 tbsp olive oil

Juice of one lemon

1 tsp Dijon mustard

Salt and pepper, to taste

Instructions

1. Cook the Quinoa

Add quinoa and a pinch of salt.

Reduce warmth to low, cover, and simmer 15 minutes until liquid is absorbed.

 2. Prepare the Salmon

Preheat oven to two hundred°C (390°F) or warmth a skillet over medium warmness.

Rub salmon with olive oil, salt, pepper, and paprika.

Bake for 12–15 mins or pan-sear four–5 minutes in line with facet till cooked via.

Squeeze lemon juice over the salmon after cooking.

3. Cook the Green Beans

Blanch in boiling water for two–three mins, then switch to ice water to prevent cooking.

Drain and set aside.

Optionally, toss with a piece of olive oil, garlic, salt, and pepper for extra flavor.

4. Prepare the Dressing

Whisk collectively olive oil, lemon juice, Dijon mustard, salt, and pepper.

5. Assemble the Bowls

Divide quinoa lightly into bowls.

Top with salmon, green beans, olives, cherry tomatoes, pink onion, and feta.

Drizzle with dressing and sprinkle sparkling herbs on top.

Tips & Variations

Add avocado slices for creaminess or cucumber for additonal crunch.

Roasting green beans with garlic provides depth of flavor.

Leftover quinoa may be used cold in salads for meal prep.

Use any kind of olives or switch feta for goat cheese for a milder taste.

This bowl balances protein from salmon, complex carbs from quinoa, and wholesome fats from olive oil and feta. Green beans and cherry tomatoes upload nutrients, fiber, and a fresh crunch. The lemon French dressing ties all of the flavors collectively, giving the dish a vibrant, Mediterranean twist.