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Salmon, Endive, and Quinoa Bowl

Salmon, Endive, and Quinoa Bowl with Green Goddess Sauce

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On the menu Jan 14 — Jan 20

We could all use a bit of color, texture, and zing on chilly mid-winter nights like these. Luckily this hearty salmon and quinoa bowl is packed with all three. Chef Andrea gives the classic green goddess dressing a twist with tangy feta and Greek yogurt. The vibrant green in this sauce comes from fragrant dill, mint, and parsley. You’ll want to drizzle every last drop over the rich salmon and crunchy salad. Red endive, a slightly bitter chicory that’s in season now, adds a gorgeous purple pop to the cucumber.

  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 890
  • Protein 48g
  • Total Carb 61g
  • Total Fat 51g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • quinoa
    • 3/4 cup
    • quinoa
  • grape tomatoes
    • 1/4 pint
    • grape tomatoes
  • Persian cucumber
    • 1
    • Persian cucumber
  • lemon
    • 1
    • lemon
  • dill
    • 1/4 ounce
    • dill
  • mint
    • 1/4 ounce
    • mint
  • parsley
    • 1/4 ounce
    • parsley
  • scallion
    • 1
    • scallion
  • garlic
    • 1 clove
    • garlic
  • salmon
    • 10 ounces
    • salmon
  • feta cheese
    • 1 ounce
    • feta cheese
  • nonfat Greek yogurt
    • 1 container
    • nonfat Greek yogurt
  • apple cider vinegar
    • 1 tablespoon
    • apple cider vinegar
  • heads red endives
    • 2
    • heads red endives

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 10" medium nonstick pan with lid
  • blender or food processor (optional)