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Picture of Skillet Salmon With Quinoa, Feta, and Arugula Recipe
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2807 kcal 140 %
  • Fat 170 g 261 %
  • Saturated 44 g 218 %
  • Carbs 127 g 42 %
  • Fiber 15 g 59 %
  • Protein 190 g 380 %
  • Cholesterol 475 mg 158 %
  • Sodium 3612 mg 150 %
  • Calcium 784 mg 78 %
  • Magnesium 565 mg 135 %
  • Potassium 4123 mg 88 %
  • Iron 13 mg 74 %
  • Zinc 12 mg 106 %
  • Phosphorus 2963 mg 423 %
  • Vitamin A 565 µg 63 %
  • Vitamin C 47 mg 53 %
  • Thiamin (B1) 2 mg 186 %
  • Riboflavin (B2) 3 mg 211 %
  • Niacin (B3) 70 mg 435 %
  • Vitamin B6 6 mg 442 %
  • Folate equivalent (total) 557 µg 139 %
  • Vitamin B12 24 µg 1016 %
  • Vitamin D 75 µg 502 %
  • Vitamin E 35 mg 231 %
  • Vitamin K 106 µg 88 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Skillet Salmon With Quinoa, Feta, and Arugula Recipe

Ingredients

  • 4 (6-oz) skin-on salmon filets
  • Kosher salt and freshly ground black pepper
  • 1 ½ tablespoons canola, vegetable, or light olive oil
  • 2 cups water or homemade or store-bought low sodium chicken broth
  • 1 cup pre-washed or rinsed quinoa
  • 1 ½ cups baby arugula
  • 2 scallions, white and light green parts, thinly sliced
  • ½ cup crumbled feta cheese (about 4 ounces)
  • 2 tablespoons fresh squeezed juice from 1 lemon
  • 1 to 2 tablespoons extra-virgin olive oil

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