Mediterranean Salmon-Veggie Grain Bowl

• servings: 4 servings
• active time: 20 minutes
• total time: 30 minutes

Ingredients

Kosher salt, to taste

1 1/2 c. quinoa

1 1/2 lb. salmon fillet

3/4 c. plus 1 tablespoon olive oil

Black pepper, to taste

3 lemons

3 tbsp. minced shallot

1 English cucumber, chopped

3 roma tomatoes, chopped

1/3 c. pitted kalamata olives, chopped

6 oz. feta cheese, crumbled

chopped fresh dill, for garnish

Directions

Bring 3 cups of generously salted water to a boil in a medium saucepan. Add the quinoa and return to a boil. Reduce the heat to a simmer, cover and cook until tender, about 12 minutes. Set the quinoa aside to cool.

Meanwhile, preheat the oven to 425˚ and line a baking sheet with foil. Add the salmon, brush with 1 tablespoon olive oil and sprinkle with 1 teaspoon salt and ½ teaspoon pepper.

Bake until cooked through, about 10 minutes. Grate 1 tablespoon zest from 1 lemon, place in a small bowl and reserve. Squeeze the juice from the lemon over the salmon and set aside to cool slightly, then flake with a fork into chunks.

Squeeze the juice of the remaining 2 lemons into a small bowl. Whisk in the shallot, the reserved lemon zest and the remaining ¾ cup olive oil. Season with salt and pepper to taste.

Divide the quinoa among bowls. Top with the salmon, cucumber, tomatoes, olives and feta and drizzle with the dressing. Garnish with dill.