SALMON MEAL PREP RECIPES RECIPES

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SALMON MEAL PREP FOR TWO RECIPE BY TASTY



Salmon Meal Prep for Two Recipe by Tasty image

Here's what you need: soy sauce, balsamic vinegar, olive oil, garlic, salmon, paprika, garlic powder, onion powder, salt, pepper, salmon, large carrot, green beans, asparagus, medium yellow squash, olive oil, salt, pepper

Provided by Nathan Ng

Yield 4 servings

Number Of Ingredients 18

½ cup soy sauce
½ cup balsamic vinegar
¼ cup olive oil
2 cloves garlic, minced
12 oz salmon, 2 fillets
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon pepper
12 oz salmon, 2 fillets
1 large carrot, thinly sliced on bias
5 oz green beans, ends trimmed
5 oz asparagus, ends trimmed, chopped
1 medium yellow squash, chopped
olive oil, to taste
salt, to taste
pepper, to taste

Steps:

  • In a square baking dish, combine the soy sauce, balsamic vinegar, oil, and garlic, and whisk to combine.
  • Put 2 of the salmon fillets in the soy and balsamic mixture, making sure all sides are coated.
  • Transfer to the refrigerator, marinading for 30 minutes to 2 hours.
  • Preheat oven to 450°F (230°C).
  • In a small bowl, mix together the paprika, garlic powder, onion powder, salt, and pepper.
  • Evenly coat the remaining 2 salmon filets with the spice rub.
  • Place the salmon and vegetables on a parchment paper-lined baking tray.
  • Drizzle olive oil and sprinkle salt and pepper to taste over the vegetables.
  • Bake for 11 minutes per inch (2.5 cm) of salmon thickness.
  • Divide the salmon and vegetables into 4 containers, mix and matching the vegetables to your liking.
  • Refrigerate for up to 3 days.
  • Enjoy!

Nutrition Facts : Calories 608 calories, CarbohydrateContent 14 grams, FatContent 42 grams, FiberContent 3 grams, ProteinContent 38 grams, SugarContent 7 grams

CHICKEN AND SALMON MEAL PREP RECIPE BY TASTY



Chicken and Salmon Meal Prep Recipe by Tasty image

Here's what you need: large, boneless, skinless chicken breast, broccoli floret, cauliflower florets, oil, salt, black pepper, pesto, dried oregano, salmon fillet, yellow squash, red bell pepper, fresh lemon juice, garlic powder

Provided by Joey Firoben

Yield 4 servings

Number Of Ingredients 13

1 large, boneless, skinless chicken breast
1 ½ cups broccoli floret
1 ½ cups cauliflower florets
oil, for drizzling
salt, to taste
black pepper, to taste
3 tablespoons pesto
1 teaspoon dried oregano
1 salmon fillet
1 yellow squash, diced
1 red bell pepper, diced
2 tablespoons fresh lemon juice
½ teaspoon garlic powder

Steps:

  • Preheat oven to 400°F (200°C).
  • Line 2 baking sheets with parchment paper.
  • On the first sheet, place the chicken, broccoli, and cauliflower with space between each piece.
  • Drizzle the chicken and veggies with oil, and season with salt and pepper.
  • Spoon the pesto on top of the chicken and spread into a thick, even layer.
  • Season the veggies with the oregano and toss them on the sheet so that everything is evenly coated.
  • Bake for 8 minutes, leaving room in the oven for the second baking sheet.
  • On the second baking sheet, place the salmon, yellow squash, and bell pepper with enough space between each piece.
  • Drizzle the salmon and veggies with oil, and season with salt and pepper.
  • Squeeze the fresh lemon juice over the salmon fillet.
  • Season the veggies with garlic powder and toss them on the sheet so that everything is evenly coated.
  • Add the second tray to the oven and bake both sheets for 12 minutes, until the chicken and salmon are both cooked through.
  • Slice the chicken and salmon and place an assortment of protein and veggies in food storage containers. These containers can be stored in the fridge for up to 4 days.
  • To serve, remove the lid from the container and microwave until desired temperature is reached.
  • Enjoy!

Nutrition Facts : Calories 282 calories, CarbohydrateContent 11 grams, FatContent 17 grams, FiberContent 3 grams, ProteinContent 21 grams, SugarContent 4 grams

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