Greek Salmon Bowls - Brooke Offenhauser, '21

• • Large nonstick skillet

• 4 (5 oz) skin-on salmon fillets

• 1/2 tsp dried dill

• 1/2 tsp dried oregano

• 1 tsp kosher salt, divided

• 1 (8 oz.) package haricots verts (or green beans)

• 3 cups packed baby spinach leaves, finely chopped

• 1/4 cup + 1 T olive oil

• 1 1/2 cup cooked quinoa

• 1/2 cup chopped flat-leaf parsley

• 1/4 cup lemon juice

• 1 tsp honey

• 2 cups halved grape tomatoes

• 2 cups chopped English cucumber

• 1/4 cup crumbled feta cheese

1) Sprinkle salmon with dill, oregano, and 1/4 tsp salt. Heat 1 T oil in a large nonstick skillet over medium-high heat. Add salmon to the skillet, skin side up. Cook 2-3 minutes per side for medium. Set aside.

2) Fill a large bowl with ice water. Cook haricots verts according to package directions; place in ice water until completely cool, about 1 minute. Pat dry.

3) Toss together spinach, quinoa, and parsley in a bowl. Whisk together lemon juice, honey, and remaining 1/4 cup oil in a small bowl. Add 1/4 cup lemon dressing to spinach mixture; toss to combine.

4) To serve, spoon 3/4 cup spinach mixture into each of the four bowls. Arrange 1/2 cup tomato, 1/2 cup cucumber, and 1/3 cup haricots verts in each bowl in their own little areas. Drizzle with remaining dressing and sprinkle with remaining 3/4 tsp salt. Top each bowl with 1 flaked salmon fillet and 1 T. feta cheese.