Salmon With Quinoa Feta And Spinach Food

SALMON & FETA WILTED SPINACH SALAD

Steps:

• 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.

QUINOA WITH SPINACH AND FETA CHEESE

Steps:

• Rinse the quinoa in a strainer.
• In a small saucepan, add the quinoa and 1 cup of water. Bring to a boil over high heat, then cover and reduce heat to simmer until water is absorbed, about 10-15 minutes.
• Meanwhile, heat a skillet over medium heat and add the olive oil and garlic and onion.
• Cook the garlic in the oil until the edges of the garlic turns very light brown, being careful not to burn the garlic (reduce heat to low if necessary).
• When the quinoa is done cooking, add it to the skillet along with the spinach.
• Stir it together until the spinach wilts.
• Add the crumbled feta cheese and stir to combine. Makes 2 servings.

FETA SPINACH SALMON

Steps:

• Preheat oven to 350*.
• In a bowl, combine the cream cheese and feta, mashing and stirring with a fork until well blended.
• Add the scallions and spinach and combine well.
• Spread the 2 pieces of salmon with olive oil, top and bottom.
• Spread the spinach and cheese mixture evenly over one salmon fillet, will be 3/4 inch thick.
• Top with the second salmon fillet, and carefully place in a shallow baking pan.
• Bake for 20 minutes, until easily flaked.

MEDITERRANEAN STUFFED SALMON

Steps:

• Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
• Give the sun-dried tomatoes a rough chop. Add sun-dried tomatoes to a small saucepan and heat over medium on the stove top. Once the sun-dried tomatoes are sizzling, add the baby spinach and cook until spinach is wilted. Remove pan from the heat, then stir in the feta cheese and sea salt. Set aside until ready to use.
• Place salmon fillets on a cutting board and slice in half hamburger-wise, leaving ¼" to ½" still attached.
• Brush salmon with avocado oil (or cooking oil of choice) and sprinkle with sea salt. Transfer salmon fillets on the parchment-lined baking sheet. Stuff the salmon with the filling mixture.
• Bake on the center rack of the preheated oven 25 to 30 minutes, or until salmon is cooked through.
• Serve with your favorite side dishes and enjoy.

SPINACH, TOMATO, AND FETA QUINOA SALAD

Steps:

• Bring water and bouillon to a boil in a saucepan. Add quinoa, reduce heat to low, cover, and cook until water is absorbed, about 15 minutes. Transfer quinoa to a bowl and cool slightly, 5 to 10 minutes. Stir spinach into quinoa and refrigerate until completely cooled, at least 30 minutes.
• Whisk almond oil, olive oil, vinegar, thyme, basil, garlic, and salt together in a bowl until dressing is smooth.
• Stir tomatoes, 1/2 of the feta cheese, and dressing into cooled quinoa until evenly coated; top with remaining feta cheese and ground black pepper.

SALMON IN A CREAMY SPINACH & FETA SAUCE

Steps:

• Place the salmon filets in a plate or baking tray and squeeze the juice of half a medium lemon on top. Season both sides with salt and pepper.
• Place the olive oil in a skillet heating over medium heat and add the fish. Cook 4-5 minutes on each side. Remove the fish from the skillet and set aside in a clean plate.
• Add the chopped onion to the pan along with the butter and season with a pinch of salt. Cook over medium heat until soft and golden. 5-6 minutes.
• Add the garlic to the pan and heat through 1 minute. Immediately add the chopped spinach and cook until wilted. About 2-3 minutes.
• Pour the cream into the pan and season with salt and red pepper flakes. Bring to a boil then reduce to a simmer and cook until thickened. 3-4 minutes. Taste and adjust seasoning if needed.
• Add the salmon back into the pan and warm through. Serve immediately.
• Optional sides:
• • Roasted Asparagus
• • Greek Couscous Salad
• • Pasta
• • Toasted bread
• • Mediterranean Rice Pilaf

SALMON WITH QUINOA FETA AND SPINACH

Steps:

• Preheat oven to 400 degrees and line a baking sheet with foil. Place salmon on sheet and sprinkle top of salmon with cayenne pepper and lemon pepper seasoning. Squeeze ½ of lemon over top. Let sit. In a medium skillet over medium heat, melt coconut oil. Add diced onions and cook stirring for 5 minutes, toss a pinch of kosher salt. Add garlic and stir for 30 seconds to heat. Add asparagus spears and cook 3-5 minutes stirring to cook. Will become vibrant green. Dump ingredients into large bowl. Place salmon in oven for 15 minutes on rack in middle of oven. Add quinoa to small saucepan of boiling water and a pinch of kosher salt, cover and turn down to simmer for 12 minutes. When quinoa is done, remove from heat and add spinach to top of quinoa put lid back on and let steam for 3-5 minutes, or until spinach starts to wilt. Add spinach and quinoa to asparagus and toss. Add chia seeds, ½ lemon juice, olive oil, almonds, feta cheese, parsley, egg and salt and pepper to bowl of asparagus. Toss to coat ingredients. Place a portion of quinoa in large bowl or plate and top with a salmon fillet.

FETA-SPINACH SALMON ROAST

Steps:

• Preheat the oven to 350 F degrees.
• In a bowl, combine the cream cheese and feta, mashing and stirring with a fork until well blended. Add the scallions and spinach and combine well. Spread the mixture evenly over 1 salmon fillet. (The filling will be about 3/4-inch thick.) Top with the second salmon fillet. Brush both sides with olive oil, turning over carefully with a spatula, and place on a shallow baking pan. Bake for 20 minutes; test for doneness with a toothpick. To serve, slice carefully with a sharp, serrated knife.