SALMON MEAL PREP FOR TWO RECIPE BY TASTY
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
Categories Dinner
Yield 4 servings
Number Of Ingredients 18
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, Carbohydrate 14 grams, Fat 42 grams, Fiber 3 grams, Protein 38 grams, Sugar 7 grams
THE ULTIMATE RECIPE FOR BRAIN HEALTH BY MAX LUGAVERE RECIPE BY TASTY
Here's what you need: brussels sprouts, extra virgin olive oil, kosher salt, pepper, brown mustard, salmon fillet, fresh arugula, lemon, mustard seed powder
Provided by Crystal Hatch
Categories Dinner
Yield 1 serving
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F (180°C).
- Spread the Brussels sprouts on a small baking sheet. Drizzle with 2 tablespoons of olive oil and season with ½ teaspoon salt and ½ teaspoon pepper. Toss to coat.
- Bake for 45-50 minutes, or until the sprouts are browned and crispy.
- While the Brussels are roasting, marinate the salmon: In a small bowl, combine 1 tablespoon of olive oil, ⅛ teaspoon salt, ⅛ teaspoon pepper, and the brown mustard.
- Place the salmon, skin-side down, in a glass baking dish and pour the mustard mixture over it. Spread the mixture evenly over the salmon, then marinate at room temperature for 20 minutes.
- Just before the salmon is finished marinating, prepare the arugula salad: In a medium bowl, toss the arugula with the lemon juice, 1 tablespoon of olive oil, and ¼ teaspoon salt, or to taste.
- Heat the remaining tablespoon of olive oil in a medium pan over medium heat. Pan fry the salmon for about 4 minutes on each side, or until cooked to your desired level of doneness. Transfer to a serving plate.
- Sprinkle the Brussels sprouts with the mustard seed powder and plate with the salmon and arugula. Squeeze a bit of lemon juice over the salmon.
- Enjoy!
Nutrition Facts : Calories 960 calories, Carbohydrate 20 grams, Fat 86 grams, Fiber 7 grams, Protein 31 grams, Sugar 5 grams
THE ULTIMATE RECIPE FOR BRAIN HEALTH BY MAX LUGAVERE RECIPE BY TASTY
Here's what you need: brussels sprouts, extra virgin olive oil, kosher salt, pepper, brown mustard, salmon fillet, fresh arugula, lemon, mustard seed powder
Provided by Crystal Hatch
Categories Dinner
Yield 1 serving
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F (180°C).
- Spread the Brussels sprouts on a small baking sheet. Drizzle with 2 tablespoons of olive oil and season with ½ teaspoon salt and ½ teaspoon pepper. Toss to coat.
- Bake for 45-50 minutes, or until the sprouts are browned and crispy.
- While the Brussels are roasting, marinate the salmon: In a small bowl, combine 1 tablespoon of olive oil, ⅛ teaspoon salt, ⅛ teaspoon pepper, and the brown mustard.
- Place the salmon, skin-side down, in a glass baking dish and pour the mustard mixture over it. Spread the mixture evenly over the salmon, then marinate at room temperature for 20 minutes.
- Just before the salmon is finished marinating, prepare the arugula salad: In a medium bowl, toss the arugula with the lemon juice, 1 tablespoon of olive oil, and ¼ teaspoon salt, or to taste.
- Heat the remaining tablespoon of olive oil in a medium pan over medium heat. Pan fry the salmon for about 4 minutes on each side, or until cooked to your desired level of doneness. Transfer to a serving plate.
- Sprinkle the Brussels sprouts with the mustard seed powder and plate with the salmon and arugula. Squeeze a bit of lemon juice over the salmon.
- Enjoy!
Nutrition Facts : Calories 960 calories, Carbohydrate 20 grams, Fat 86 grams, Fiber 7 grams, Protein 31 grams, Sugar 5 grams
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