Simple Meal Prep Garlic Butter Salmon, Rice and Veggies
$0.00 Cooking Fee
Serving Size: 12 ounces
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Instructions
- Combine halved cherry tomatoes with minced red onion, salt and pepper. Marinate in a shallow plate or bowl while cooking salmon and asparagus.
- Season salmon with salt and pepper. Let sit while you prepare the asparagus.
- Wash and trim the ends of the asparagus, then blanch them in boiling water for 2- 3 minutes.
- Heat cooking spray in a pan over medium-low heat. Gently cook salmon on both sides until golden brown.
- Remove the salmon fillets from the skillet and set aside to a plate.
- In the same pan over a medium heat, add the minced garlic, butter, lemon juice and parsley.
- Meanwhile, heat cooked rice as per instructions.
- Add the drained blanched asparagus and toss for 2 minutes to cook it up. Add salmon back to the pan and reheat for another minute.
- Add your rice to your meal prep container, top with salmon, asparagus and tomatoes. Pop a slice of lemon on top and enjoy!
Cook Times
Ingredients
Ingredients
- 65 ounce wild Alaskan salmon fillet
- 5 red onion
- 58 ounce Tilda pure Basmati steamed rice
- 45 ounce asparagus
- 60 piece cherry tomato
- 20 teaspoon salted butter
- 2 lemon sliced
- 10 clove garlic pressed
- 10 teaspoon fresh lemon juice
- 20 pinch Italian parsley chopped
- avocado oil cooking spray 1-2 seconds
Cooking Tools Required
12-inch nonstick skillet, 12-inch saute pan, Cutting board, Measuring cups and spoons, Microwave, Saucepan, Sharp Knives, Spatula, Top StoveReheating/Serving Instructions
Heat in the microwave on medium high power until heated through.
Nutrition
Calories: 626kcal | Carbohydrates: 64g | Protein: 46g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 165mg | Potassium: 1581mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1962IU | Vitamin C: 51mg | Calcium: 110mg | Iron: 6mg
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