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Mediterranean salad bowl

Mediterranean Salmon Bowl

  • Author: Jennifer McDaniel


  • 3, 2.5 oz wild-caught pink salmon pouches
  • Juice from one lemon
  • 1 T. olive oil
  • 1/2 c. sliced kalamata olives
  • 8.8 oz package – ALDI 90 second quinoa & brown rice*
  • 6 oz. jarred marinated artichoke hearts, drained
  • 4 oz. feta cheese
  • 8 c. spinach


  1. In a medium-sized bowl, combine salmon, lemon juice and olive oil. Toss in kalamata olives.
  2. Build individual salads by combining 2 cups of spinach for the base, ~2 oz or 1 cup quinoa/brown rice, 3-4 marinated artichoke hearts, 1 oz. feta cheese and 1/4 of the salmon mixture.


*Any precooked, packaged rice will do, such as Uncle Ben’s Ready Rice.