Getting dinner on the table in 60 minutes is easy with this menu. Salmon in a lemon butter sauce is loaded with flavor and ready in 20 minutes with a few basic ingredients. The Sautéed cabbage is nutritious and so easy to make. As for the quinoa Greek salad, make extra!! It tastes even better the next day.
How to Put this Meal Together in 60 mins.
Each component of this meal comes together fairly quickly. The quinoa salad actually takes the longest to make because of the time that it takes for the quinoa to cool down. If you like to meal prep, you can cook the quinoa ahead of time and keep it refrigerated until ready to use in recipes. It’s great in salads and soups.
Here’s how you can get this meal on the table in an hour:
- Begin with the quinoa. Rinse it and cook it in broth or water and set it aside to cool.
- Make the Sautéed cabbage.
- While the sautéed cabbage is cooking, chop all of the salad vegetables and place them in a large bowl along with the vinaigrette.
- Have everything ready for the salmon recipe: grate the garlic, juice the lemons, and chop the parsley.
- Make the salmon with lemon butter sauce.
- Toss the cooled quinoa into the salad and serve the meal.
- Kali Orexi!
Quinoa Greek Salad
Quinoa acts like a grain but, it’s actually a seed. I love the nutty flavor that it adds to dishes and that it’s ready in 15 minutes.
I chose to toss it into the salad but you can always create a bed of quinoa on a large platter and then top it with the salad. It’s up to you. Make extra because it tastes delicious the next day!!
Sautéed Cabbage
I took the shortcut and purchased already shredded cabbage from the market. It comes ready in packs that are labeled: Coleslaw mix. Such a timesaver!
This is the perfect side to serve along chicken, lamb, and fish. I love it in the morning topped with 2 poached eggs. SO delicious!
Watch the Video Tutorial
Salmon in a Lemon Butter Sauce
This salmon in a lemon butter sauce is full of bright flavors and is so easy to make. It comes together in no-time and is perfect for a quick weeknight meal or to serve as a main course at your next dinner party.
Ingredients
- 4 (approx. 6-ounce) salmon fillets
- salt and ground black pepper to taste
- 1/4 cup all-purpose flour
- 3-4 tablespoons olive oil
- 2 tablespoons butter
- 3-4 garlic cloves, grated
- 3/4-1 cup chicken broth
- 2-4 tablespoons fresh lemon juice
- 1-2 tablespoons drained capers or olives
- 1-2 tablespoons finely chopped parsley
- Optional: lemon wedges for serving
Instructions
Season the salmon fillets on both sides with salt and pepper. Dredge them with the flour on both sides.
Heat a skillet over medium heat and add the olive oil. Pan-fry the salmon for 4-5 minutes per side or until flaky. Remove the salmon from the skillet and set aside.
Add the buttera nd garlic to the skillet and warm through for a few seconds.
Add the chicken broth and bring to a boil. Cook for a minute or two and it will reduce.
Add the lemon juice and capers and add the salmon bakc to the skillet.
Cook the salmon in the sauce for 2-3 minutes and remove from the heat. Garnish with the chopped parsley and serve with bread, pasta, or salad.
Kali Orexi!
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Sautéed Cabbage: A Healthy Side
Sauteed Cabbage is such a simple side yet full of flavor. It pairs well with chicken, lamb, and fish and easily comes together in a few minutes.
Ingredients
- I large onion, finely chopped
- 1/4-1/3 cup olive oil
- 2 (14-oz) bags of shredded cabbage coleslaw
- salt and ground black pepper to taste
- 3-4 tablespoons fresh lemon juice
Instructions
In a large skillet, cook the onion and olive oil until soft and golden.
Add the shredded cabbage in a few batches, after each batch starts to wilt. Also season each batch lightly with salt and pepper.
Cook the cabbage over medium-high heat, stirring ofetn until wilted. About 10 minutes.
Taste and adjust the seasoning if needed.
Remove from heta and add the lemon juice. Toss and serve.
Kali Orexi.
Notes
Instead of colslaw mix (sgredded cabbage and carrots) feel free to substitute 1 large head of cabbage. Roughly chop the cabbage.
Add 3-4 grated garlic cloves for even more flavor. Add them once the onion has softened and warm the garlic through for a few seconds before adding the first batch of cabbage.
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Quinoa Greek Salad
A healthy and delicious salad. Perfect as a side to any meal and loaded with flavor.
Ingredients
- 1 cup uncooked quinoa
- 2 cups chicken broth or water
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 English cucumber, peeled and diced
- 15-20 grape tomatoes, halved
- half of a small onion, finely chopped
- 1 belle pepper, finely diced
- 10 Kalamata olives, pitted and roughly chopped
- 4 ounces feta cheese, crumbled
- 1 teaspoon dried crushed oregano
- 1/4 cup red wine vinegar
- 1/3 cup olive oil
- optional: 1/4 cup finely chopped mint and parsley
Instructions
Rinse the quinoa with cool water until the water runs clear. Combine the quinoa, broth, salt, and 1-2 tablespoons of olive oil in a saucepan and bring to a boil. REduce the heat to low and cook for 15 minutes. Remove the pan from the heat, fluff the quinoa with a fork and set it aside to cool completely.
In the meantime, prepare the vegetables for the salad.
Combine all of the remaining ingredients in a large bowl and toss together. Add the cooled quinoa and toss. Taste and adjust seasoning if needed. Serve immediately or chill in the refrigerator and then serve.
Enjoy and Kali Orexi!
Notes
Leftovers may be stored in an airtight container in the refrigerator for 3-4 days.
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Love salmon, certainly will be cooking your gorgeous recipe. Thanks for sharing.
Dimitra this Salmon recipe was fantastic! I adore Salmon anyway but this really hit the spot . As a Military kid on Kodak Island in Alaska having it for the first time years ago the love affair continues to grow. Next time I’ll make the cabbage and quinoa to with it . Thanks for sharing the recipe, love your recipes and will without doubt I will be making this again .