Past Recipes
Salmon, Endive, and Quinoa Bowl

Salmon, Endive, and Quinoa Bowl with Green Goddess Sauce

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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

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

What You’ll Need

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

Cooking Steps

  1. Cook quinoa

    Cook quinoa

    In a small pot, combine quinoa, 1½ cups water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover pot, and simmer until water is absorbed and quinoa is tender, about 15 minutes. Remove pot from heat and set aside, uncovered so it can cool slightly, until ready to serve. 

  2. Prepare ingredients

    Prepare ingredients

    While quinoa cooks, rinse all produce. Halve tomatoes. Halve cucumber lengthwise, then cut crosswise into ¼-inch half-moons. Halve lemon. Roughly chop dill, mint, and parsley leaves, discarding stems. Trim and discard scallion roots and thinly slice, keeping whites and light greens separate from dark greens. Mince garlic. Pat salmon dry with paper towel and season all over with ¼ teaspoon salt and pepper as desired.

  3. Sear salmon

    Sear salmon

    Heat 1 tablespoon olive oil in a medium nonstick pan over medium heat. When oil is shimmering, add salmon flesh-side down and sear until golden on bottom, 5 minutes. Flip salmon and cover, keeping lid slightly ajar for steam to escape. Continue searing until salmon is cooked through and opaque, 3-5 minutes more (your salmon is finished cooking when a knife inserted into the fish meets no resistance).

  4. Make green goddess sauce

    Make green goddess sauce

    While salmon cooks, in a blender or food processor, combine feta, yogurt, juice of ½ lemon, dill, mint, parsley, scallion whites and light greens, garlic, 1 tablespoon olive oil, 3 tablespoons water, ¼ teaspoon salt, and pepper as desired (save remaining lemon for a simple vinaigrette). Pulse until smooth, then set aside. Alternatively, in a large bowl, whisk together sauce ingredients to combine. Set aside until ready to serve. 

  5. Make dressing and toss endive

    Make dressing and toss endive

    In a large bowl, whisk together apple cider vinegar, ¼ teaspoon salt, and pepper as desired. Whisking continuously, slowly add 2 tablespoons olive oil until fully combined. Halve endive lengthwise, then cut core out in a wedge shape and discard. Thinly slice endive crosswise, add to bowl with dressing, and toss to coat.

  6. Plate salmon quinoa bowl

    Plate salmon quinoa bowl

    Add quinoa, tomatoes, and cucumbers to bowl with endive and toss to fully coat. Divide between serving dishes. Top with salmon. Drizzle over green goddess sauce and garnish with scallion dark greens. Dig in!

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