Salmon & Feta Wilted Spinach Salad

• 1 salmon fillet (8 ounces)
• 2 teaspoons lemon juice
• 1/2 teaspoon Greek seasoning
• 1/2 cup quinoa, rinsed
• 1 cup reduced-sodium chicken broth
• 1 teaspoon olive oil
• 4 cups coarsely chopped fresh spinach
• 1 cup grape tomatoes, halved
• 1/4 cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley
• 1 tablespoon minced fresh oregano
• 1/8 teaspoon pepper
• Lemon wedges

1. Preheat oven to 375u0b0. Place salmon on a foil-lined
2. , skin side down. Sprinkle with lemon juice and Greek seasoning. Bake until fish just begins to flake easily with a fork, 15-18 minutes.
3. Meanwhile, in a small saucepan, combine quinoa, broth and oil; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and quinoa is tender, 12-15 minutes.
4. To serve, break salmon into 1-in. pieces using a fork. Place spinach, tomatoes, quinoa and salmon in a large bowl. Add cheese, herbs and pepper; toss gently to combine. Serve with lemon wedges.

salmon fillet, lemon juice, seasoning, quinoa, chicken broth, olive oil, fresh spinach, grape tomatoes, feta cheese, parsley, fresh oregano, pepper, lemon wedges

Taken from www.tasteofhome.com/recipes/salmon-feta-wilted-spinach-salad/ (may not work)