Mediterranean Salmon Bowl

Ingredients

• 1½ lb salmon fillets
• 1 cucumber
• 1 pint cherry tomatoes
• ½ red onion
• ½ cup Kalamata olives
• ½ cup feta cheese (optional)
• 1 cup quinoa
• 2 cup water
• 1 lemon
• ¼ cup fresh dill
• 4 tbsp extra virgin olive oil
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Preheat oven to 400°F (200°C). Season salmon fillets with salt and pepper, then bake for 12-15 minutes, or until cooked through and flaky.
2. While salmon bakes, rinse quinoa thoroughly. Combine quinoa and water in a saucepan, bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until water is absorbed.
3. Dice cucumber, halve cherry tomatoes, thinly slice red onion, and halve Kalamata olives. In a medium bowl, combine these vegetables.
4. In a small bowl, whisk together the juice of one lemon, 3 tablespoons of olive oil, and chopped fresh dill to make the dressing.
5. Once quinoa is cooked, fluff with a fork. In a large bowl, combine the cooked quinoa with the prepared vegetables.
6. Divide the quinoa and vegetable mixture among four bowls. Top each bowl with a baked salmon fillet.
7. Drizzle the lemon-dill dressing over each bowl. Garnish with crumbled feta cheese if desired, and serve immediately.