Recipe for a delicious Simple Meal Prep Salmon

Simple Meal Prep Salmon A favourite and simplistic dinner recipe. Get into a healthy full swing with this easy-to-prepare and fresh salmon recipe. Full of flavour and a zesty kick we know you and your loved ones will love it.

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SERVINGS
5

INGREDIENTS

5 salmon fillets
175 g quinoa
375 ml water
7 g parsley
14 g garlic
60 ml soy sauce
80 ml honey
20 g ginger
5 g chili
10 ml rice wine vinegar
60 ml sweet chilli sauce
30 ml lime juice
45 ml sesame oil
3-4 drops fish sauce
4 spears of asparagus
55 g green beans
1 lemon
60 g butter
100 g bell peppers
2 carrots
4 pieces tenderstem broccoli
10 cherry tomatoes
50 g red cabbage
30 g edamame beans
salt
pepper
olive oil
peanuts
sesame seeds
lime wedge

HOW TO MAKE IT

Step 1/4

Preheat the oven to 220°C/420°F. Combine quinoa with water in a pot and bring to the boil over medium-high heat, then cover and turn heat to low. Continue cooking until all the water is absorbed, approx. 10-15 minutes. Fluff with a fork and season with salt and pepper. Cover and set aside.

Step 2/4

Finely mince half of the garlic, mix with the chopped parsley and season with salt and pepper. Set aside. Place the rest of the garlic in a personal blender or food processor with the soy sauce, honey, ginger, chili and rice wine vinegar. Blend until puréed and set aside. Mix the sweet chilli sauce, lime juice, sesame oil and fish sauce in a jar until combined and taste for seasoning. Refrigerate until ready to dress the sweet chilli salmon salad.

Step 3/4

Lay out five oven-safe food containers. Place the asparagus spears in one, and the green beans in another. Top each pile with a salmon fillet and evenly divide the garlic-parsley mixture over the top. Top each fillet with the butter and two slices of lemon. Finely slice the carrots, then divide into two of the containers. Place the sliced bell peppers on one pile and the tenderstem broccoli on the other, then top each pile with a salmon fillet. Pour the soy ginger marinade over the top until the salmon and vegetables are just covered, reserving any excess for dressing later. Place the final salmon fillet in another container and top with the sweet chili sauce, then place each container onto a baking sheet. Place in a preheated oven at 220°C/430°F for approx. 10-15 min. until the salmon is soft and flaky.

Step 4/4

Lay out the five containers. In a medium bowl, use a vegetable peeler to peel ribbons from the carrot, then add the sliced cabbage, sliced peppers, edamame beans and one-fifth of the cooked quinoa. Flake the cooled sweet chili salmon into the bowl and stir to combine, then transfer back to the container. Garnish with sesame seeds, crushed peanuts and a lime wedge. Divide the cherry tomatoes and the remaining quinoa between the other four containers. Once totally cooled, seal each container and refrigerate.