Salmon Bowls with Green Beans, Feta and Olives
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One day, during that tender time between college graduation and landing that first “real” job, our middle son announced we should be having “bowls” for dinner. He was definitely in that early stage defined in Mark Twain’s famous quote:
When I was a boy of 14, my father was so ignorant I could hardly stand to have the old man around. But when I got to be 21, I was astonished at how much the old man had learned in seven years.
Mark Twain
Substitute ‘mother’ for ‘father,’ and substitute the age of 14 for 21, his age at the time. (Even though he’s well past 21 now, I’m not actually sure he’s had Twain’s epiphany. Yet.) But I digress.
Bowls for dinner
At that time, middle son was back living with us, post graduation, and chomping at the bit to get his life launched. He was also painfully struck by how out of touch my husband and I were. We ate dinner on plates.
So, in the spirit of jumping on board, I promptly set out to purchase some “bowls” so we could join the 21st Century. At least at dinnertime. And this, of course, prompted a new dinner repertoire that include ‘bowl’ meals. Here are some really nice bowl choices!
Bowls can be anything you want them to be
Buying the bowls was easy. And so was beginning to have bowl meals every few evenings. Although I didn’t offer this up to our son, we were already having quite a few ‘bowl’ meals. Ours were just served on plates.
Still, I liked the loose approach to dinner. We nearly always had some leftover brown rice, a heap of vegetables on their last leg, some defrosted chicken, steak, shrimp, salmon . . . and so I set out to create a whole slew of ‘bowl’ meals.
Everyone was happy. And suddenly we were cool. Well, that might be a stretch, but we were cool-er.
Salmon Bowls with Green Beans, Feta and Kalamata Olives
Equipment
- 4 "bowls" See some great options, within post
Ingredients
- 1.25 pounds salmon
- 1/2 tsp salt, divided
- ground pepper
- 12 oz green beans, fresh
- 1-3/4 cup water
- 3/4 cup quinoa, rinsed
- 4 Tbsp lemon juice
- 2 Tbsp olive oil
- 1 clove garlic, minced
- 3 tsp fresh oregano, chopped or 1 tsp, dried
- 1 large tomato, seeded and chopped
- 1/2 cup feta cheese, crumbled
- 1/2 cup kalamata olives, sliced
Instructions
- Preheat oven to 400°. Line a baking sheet with foil and place salmon filet on foil. Sprinkle with 1/2 tsp. salt and ground pepper, to taste.
- Bake salmon until it's no longer opaque in the center, roughly 15-20 minutes. Remove salmon from oven, separate from skin and break into pieces.
- While salmon is cooking, bring 1-inch of water to a boil in a saucepan with steamer. Add green beans and cover, cooking until tender, about 5 minutes. Immediately rinse beans under cold water, drain.
- Rinse saucepan, then combine 1-3/4 cup water, 3/4 cup quinoa, and 1/8 tsp salt in the saucepan. Bring to a boil, then reduce heat to low, covering. Simmer until quinoa is tender, about 15 minutes. Fluff quinoa with a fork.
To Make Dressing
- Whisk 3 Tbsp. lemon juice, 2 Tbsp. olive oil, minced garlic, oregano and the remaining salt in a small bowl.
- When ready to serve, divide quinoa between 4 bowls. Then segment beans, tomato and olives in bowl. Place pieces of salmon on top. Drizzle dressing evenly between the 4 bowls. Enjoy!
Last update on 2026-01-15 / Affiliate links / Images from Amazon Product Advertising API
