Salmon & Feta Wilted Spinach Salad
My friend mentioned a Turkish salmon and couscous dish that sounded fantastic, so I started experimenting. I prefer this salad warm, but it's also tasty served cold. —Jeni Pittard, Statham, Georgia
Ingredients
- 1 salmon fillet (8 ounces)
- 2 teaspoons lemon juice
- 1/2 teaspoon Greek seasoning
- 1/2 cup quinoa, rinsed
- 1 cup reduced-sodium chicken broth
- 1 teaspoon olive oil
- 4 cups coarsely chopped fresh spinach
- 1 cup grape tomatoes, halved
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon minced fresh oregano
- 1/8 teaspoon pepper
- Lemon wedges
