Mediterranean Salmon & Quinoa Bowl

(salmon + whole grains + veggies) as a ~34 g protein lunch.

Ingredients (approximate):

• 4 oz (≈113 g) salmon fillet

• ½ cup cooked quinoa

• 1 cup mixed greens (spinach, romaine, etc)

• ½ cup chopped cucumber

• ¼ cup kalamata olives

• 2 Tbsp crumbled feta cheese

• 1 Tbsp extra virgin olive oil

• Lemon wedge

• Salt & pepper to taste

• Optional: chopped fresh herbs (parsley, dill)

Instructions:

1. Preheat oven to 400 °F (≈200 °C). Season salmon with salt & pepper (and herbs if using). Bake 12-15 min until cooked through.

2. While salmon cooks, prepare quinoa (if not already cooked) and chop cucumber, olives.

3. In a large bowl, layer mixed greens + quinoa + cucumber + olives + feta.

4. Add the cooked salmon on top (flake or keep whole).

5. Drizzle olive oil, squeeze lemon wedge over the bowl, and toss gently.

6. Taste and adjust salt/pepper. Serve immediately—or pack for lunch.