Salmon, quinoa, veggies, and herbs make one tasty bowl!
Skill Level: Beginner.
Serving Size: plated - 1/2 cup of vinaigrette-tossed shredded salmon + 1/3 cup cooked quinoa as the base + ½ cup fresh spinach, ¼ cup cherry tomatoes, diced cucumber + 2 T. of feta cheese + 2 T. of olives
Course Main Course
Total Time 45 minutes
Servings 4
Calories 450kcal


  • 1 1/3 cups quinoa, cooked
  • 1 T. extra virgin olive oil
  • 4 salmon filets, Scottish salmon or wild-caught, about 4 oz. each
  • 2 T. Vinaigrette of choice, herb, balsamic or honey vinaigrette pairs well
  • 2 cups spinach, fresh
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Feta cheese, crumbled
  • ½ cup Kalamata olives
  • 1 English cucumber, diced


  • Preheat oven to 350 degrees.
  • Spread olive oil out on a baking sheet and top with the salmon.
  • Bake salmon for 12 minutes then turn oven off and "carry over cook" for another 3-4 minutes.
  • Place cooked salmon filets into a medium mixing bowl and toss with vinaigrette. Allow the salmon to become shredded during this process.
  • To assemble each bowl, place 1/3 cup cooked quinoa as the base followed by ½ cup fresh spinach, ¼ cup cherry tomatoes, diced cucumber, 2 T. of feta cheese, 2 T. of olives and ½ cup of vinaigrette-tossed shredded salmon.


Nutrition Information: A fresh salad bowl that works well for meal prep or make-ahead work lunches. Gluten-free, nut free.
Calories: 450, Fat: 29g, Protein: 29g, Carbohydrates: 20g, Fiber: 4g, Added Sugar: 0g, Sodium: 380mg