Salmon Meal Prep for Two Recipe
Say hello to a week of deliciousness with this Salmon Meal Prep Two Ways recipe! You'll be hooked on the zesty lemon-herb and teriyaki-glazed salmon, served alongside wholesome veggies and grains.
Ingredients · Servings 4
- 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
Method · 51 min
- 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!
½ cup soy sauce (120 mL)
½ cup balsamic vinegar (120 mL)
¼ cup olive oil (60 mL)
12 oz salmon (345 g), 2 fillets
12 oz salmon (345 g), 2 fillets
5 oz green beans (140 g), ends trimmed
5 oz asparagus (140 g), ends trimmed, chopped
