greek salmon bowls 🐠 oh myyy the freshness, flavors & textures in this one!! you already know my fav protein source is salmon & i’ve been getting it delivered from 🙌  Secret Island is BAP (best aquaculture practices) certified, their salmon

greek salmon bowls 🐠 oh myyy the freshness, flavors & textures in this one!! you already know my fav protein source is salmon & i’ve been getting it delivered from 🙌  Secret Island is BAP (best aquaculture practices) certified, their salmon is loaded with omega-3s & it just tastes dang good. it comes as perfectly portioned, flash frozen filets and then i just pop it in the fridge to thaw for a few hours before cooking. my code MADDIE10 will get ya 10% off your order! RECIPE (gluten free, dairy free option**) salmon: -2 filets of , thawed  -1 tbsp olive oil -salt & pepper to taste  -juice from 1/4 lemon  -fresh dill, to taste  greek salad: -1 cup chopped roma tomatoes -1 cup chopped cucumber -1/2 cup finely diced red onion -1/2 cup crumbled feta **can use a dairy free feta  -1 tbsp fresh chopped dill -1/4 tsp dried oregano -1 tbsp olive oil -juice from 1/2 lemon serve with: cooked quinoa & arugula! first, take salmon out of the fridge and pat it dry. let it sit out for 15 minutes (so that it doesn’t stick to the pan). prepare the greek salad by adding all ingredients in a bowl and tossing to combine. let that sit out as you cook the salmon— the longer the better!  season the salmon with salt + pepper. heat a small skillet with the oil over medium high heat. once it’s very hot, add the salmon skin side up. let cook, undisturbed for 4-5 minutes or until the salmon naturally releases from the pan. flip, lower heat to medium, and continue cooking for about 4 more minutes or until the salmon reaches at least 125F. remove salmon to a plate & squeeze a bit of lemon juice + top with dill. assemble your bowl starting with arugula, then quinoa, the greek salad & the salmon. enjoy!  

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Step 1

first, take salmon out of the fridge and pat it dry. let it sit out for 15 minutes (so that it doesn’t stick to the pan). prepare the greek salad by adding all in a bowl and tossing to combine. let that sit out as you cook the salmon— the longer the better!  season the salmon with salt + pepper. heat a small skillet with the oil over medium high heat. once it’s very hot, add the salmon skin side up. let cook, undisturbed for 4-5 minutes or until the salmon naturally releases from the pan. flip, lower heat to medium, and continue cooking for about 4 more minutes or until the salmon reaches at least 125F. remove salmon to a plate & squeeze a bit of lemon juice + top with dill. assemble your bowl starting with arugula, then quinoa, the greek salad & the salmon. enjoy!