At a glance

Read through the method once, then measure every ingredient before you begin.

• Yield: 4 bowls
• Prep time: 18 minutes
• Cook time: 22 minutes

The listed weights are the reviewed basis for nutrition; household measures are rounded for practical cooking.

Estimated nutrition per serving

Serving basis: One serving from the editor-reviewed yield of 4 bowls.

• Calories: 600 kcal
• Protein: 43 g
• Carbohydrates: 39 g
• Fat: 31 g
• Sodium: 489 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Measure these ingredients for the full reviewed recipe yield.

• 1 1/3 lb (600 g) raw Atlantic salmon, cut into 4 portions
• 7/8 cup (160 g) dry quinoa, rinsed
• 1 2/3 cups (400 g) water
• 3 medium (360 g) tomatoes, chopped
• 1 large (300 g) cucumber, chopped
• 6 packed cups (180 g) baby spinach
• 1 large (160 g) red bell pepper, chopped
• 1/2 cup (80 g) crumbled whole-milk feta
• 1/3 cup (80 g) fresh lemon juice
• 1 tablespoon (14 g) olive oil
• 2 teaspoons (5 g) paprika
• 1/2 teaspoon (1 g) ground black pepper

Ingredients, continued

Finish measuring the remaining ingredients before you begin.

• 1/4 teaspoon (1.5 g) fine salt

Directions

1. Combine the quinoa and water in a saucepan. Bring to a boil, cover, and simmer on low for 15 minutes; rest covered for 5 minutes, then fluff.

2. Pat the salmon dry and coat with the olive oil, paprika, black pepper, and salt. Sear in a hot 12-inch nonstick skillet, in batches if needed, until browned and each portion reaches 145°F (63°C), 3 to 5 minutes per side.

3. Toss the warm quinoa with the spinach, tomatoes, cucumber, pepper, and lemon juice.

4. Divide among four bowls and finish each with salmon and feta.

Sources

1. USDA FoodData Central — April 2026 data release