Ingredients
1 salmon fillet (8 ounces)2 teaspoons lemon juice1/2 teaspoon Greek seasoning1/2 cup quinoa, rinsed1 cup reduced-sodium chicken broth1 teaspoon olive oil4 cups coarsely chopped fresh spinach1 cup grape tomatoes, halved1/4 cup crumbled feta cheese2 tablespoons chopped fresh parsley1 tablespoon minced fresh oregano1/8 teaspoon pepperLemon wedges
Preparation
Preheat oven to 375°. Place salmon on a foil-lined baking sheet, skin side down. Sprinkle with lemon juice and Greek seasoning. Bake until fish just begins to flake easily with a fork, 15-18 minutes.
Meanwhile, in a small saucepan, combine quinoa, broth and oil; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and quinoa is tender, 12-15 minutes.
To serve, break salmon into 1-in. pieces using a fork. Place spinach, tomatoes, quinoa and salmon in a large bowl. Add cheese, herbs and pepper; toss gently to combine. Serve with lemon wedges.
