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Name: Mediterranean Salmon Meal Prep
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Arugula Mint Pesto; 1 cup arugula; 1/2 cup fresh mint destemmed; 1/3 cup raw whole almonds; 1/4 cup olive oil; 1/2 tablespoon lemon juice; 1/2 tablespoon water; 1/8 teaspoon salt; Greek Salad; 3 cups sliced English cucumbers; 1 cup cherry tomatoes halved; 1/2 small red onion thinly sliced; 1 tablespoon apple cider vinegar; 1 teaspoon lemon juice; 2 tablespoons Greek yogurt; 1/8 teaspoon salt; 1/8 teaspoon pepper; 4 oz feta cubed or crumbled; Couscous; 1.25 cups water; 1 cup couscous; Salmon; 4 6- oz. salmon filets; salt to taste; pepper to taste; 1 medium lemon sliced

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INGREDIENTS

Arugula Mint Pesto
1 cup arugula
1/2 cup fresh mint ; destemmed
1/3 cup raw whole almonds
1/4 cup olive oil
1/2 tablespoon lemon juice
1/2 tablespoon water
1/8 teaspoon salt
Greek Salad
3 cups sliced English cucumbers
1 cup cherry tomatoes ; halved
1/2 small red onion thinly sliced
1 tablespoon apple cider vinegar
1 teaspoon lemon juice
2 tablespoons Greek yogurt
1/8 teaspoon salt
1/8 teaspoon pepper
4 oz feta cubed or crumbled
Couscous
1.25 cups water
1 cup couscous
Salmon
4 6- oz. salmon filets
salt ; to taste
pepper ; to taste
1 medium lemon sliced

INSTRUCTIONS

Arugula Mint Pesto

1. Place all ingredients for the pesto into a small food processor.

2. Blend on high until smooth. If needed, add more water to thin out the pesto, however it should be thick and delish.

3. Remove the pesto from the blender and set aside for later.

Greek Salad

1. Place sliced cucumbers into a medium-sized bowl and sprinkle cucumbers with salt and mix. Let sit for 10 minutes to extract moisture. After 10 minutes, discard moisture.

2. Next, add cherry tomatoes and red onion to the same bowl as the cucumbers.

3. Then, add the apple cider vinegar, lemon juice, Greek yogurt, salt, and pepper. Mix well and set aside.

Couscous

1. Add water to a small saucepan and bring to a boil.

2. Then, add couscous to the saucepan, stir, cover, and remove from heat.

3. Let couscous sit for at least 5 minutes to fully absorb the liquid.

4. Fluff couscous with a fork and set aside.

Salmon

1. First, take the salmon out of the refrigerator and pat each fillet with a paper towel to remove moisture.

2. Cover a baking sheet with parchment paper and place the salmon fillets on the parchment paper.

3. Sprinkle each fillet with salt and pepper and then place a lemon slice on top of each fillet.

4. Broil on high for 8-14 minutes* or until salmon is light pink in color and flakey. We suggest checking your salmon every 3 minutes because everyone’s broiler is so different.

Meal Prep

1. Evenly distribute couscous and salad to four separate meal prep containers.

2. Place a salmon fillet on top of the couscous and slather each fillet with pesto.

3. Eat immediately or place in the refrigerator for later!

NOTES

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Mediterranean Salmon Meal Prep

Arugula Mint Pesto
1 cup arugula
1/2 cup fresh mint destemmed
1/3 cup raw whole almonds
1/4 cup olive oil
1/2 tablespoon lemon juice
1/2 tablespoon water
1/8 teaspoon salt
 Greek Salad
3 cups sliced English cucumbers
1 cup cherry tomatoes halved
1/2 small red onion thinly sliced
1 tablespoon apple cider vinegar
1 teaspoon lemon juice
2 tablespoons Greek yogurt
1/8 teaspoon salt
1/8 teaspoon pepper
4 oz feta cubed or crumbled
 Couscous
1.25 cups water
1 cup couscous
 Salmon
4 6- oz. salmon filets
 salt to taste
 pepper to taste
1 medium lemon sliced

Arugula Mint Pesto
1. Place all ingredients for the pesto into a small food processor.
2. Blend on high until smooth. If needed, add more water to thin out the pesto, however it should be thick and delish.
3. Remove the pesto from the blender and set aside for later.

Greek Salad
1. Place sliced cucumbers into a medium-sized bowl and sprinkle cucumbers with salt and mix. Let sit for 10 minutes to extract moisture. After 10 minutes, discard moisture.
2. Next, add cherry tomatoes and red onion to the same bowl as the cucumbers.
3. Then, add the apple cider vinegar, lemon juice, Greek yogurt, salt, and pepper. Mix well and set aside.

Couscous
1. Add water to a small saucepan and bring to a boil.
2. Then, add couscous to the saucepan, stir, cover, and remove from heat.
3. Let couscous sit for at least 5 minutes to fully absorb the liquid.
4. Fluff couscous with a fork and set aside.

Salmon
1. First, take the salmon out of the refrigerator and pat each fillet with a paper towel to remove moisture.
2. Cover a baking sheet with parchment paper and place the salmon fillets on the parchment paper.
3. Sprinkle each fillet with salt and pepper and then place a lemon slice on top of each fillet.
4. Broil on high for 8-14 minutes* or until salmon is light pink in color and flakey. We suggest checking your salmon every 3 minutes because everyone’s broiler is so different.

Meal Prep
1. Evenly distribute couscous and salad to four separate meal prep containers.
2. Place a salmon fillet on top of the couscous and slather each fillet with pesto.
3. Eat immediately or place in the refrigerator for later!

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Nutrition

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Serving Size: 1 (1976g)
Recipe Makes: 1

Calories: 2090
Calories from Fat: 289 (14%)

Amt Per Serving		% DV

	Total Fat 32.2g	43 %
	Saturated Fat 4.9g	24 %
	Monounsaturated Fat 14.3g
	Polyunsanturated Fat 8.5g
Cholesterol 225.8mg		69 %
Sodium 3874.8mg		134 %
Potassium 3306.9mg		87 %
Total Carbohydrate 302.2g		89 %
	Dietary Fiber 26.8g	107 %
	Sugars, other 275.4g
Protein 137.9g		197 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2090

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