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Meal Prep: Mediterranean Salmon Salad

Kinesha Goldson Dickman

Kinesha Goldson Dickman

February 22, 2024
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35 min

Total

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4

Servings

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Fish / Seafood

Protein

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Ingredients

For the Baked Salmon:

  • 4 ButcherBox Wild-Caught Alaskan Sockeye Salmon fillets

  • 2 tbsps olive oil

  • 1 tsp paprika

  • 1 tsp garlic powder

  • 1 tsp dried thyme

  • salt and black pepper

    to taste

  • lemon wedges

    for garnish

For the Salad:

  • 6 cups mixed greens

    such as spinach, arugula, and romaine

  • 1 cucumber

    sliced

  • 1 red bell pepper

    sliced

  • 1 cup cherry tomatoes

    halved

  • 1/2 red onion

    thinly sliced

  • 1/4 cup Kalamata olives

    pitted and sliced

  • 1/4 cup crumbled feta cheese

    optional

For the Lemon Dijon Dressing:

  • 1/4 cup olive oil

  • 2 tbsps lemon juice

  • 1 tbsp Dijon mustard

  • 1 clove garlic

    minced

  • salt and black pepper to taste

Step By Step

Instructions

Prepare the Baked Salmon:

1
Preheat your oven to 375°F (190°C).
2
In a small bowl, mix together olive oil, paprika, garlic powder, dried thyme, salt, and black pepper to create a marinade.
3
Place the salmon fillets on a baking sheet lined with parchment paper.
4
Brush the salmon fillets with the marinade, covering them evenly.
5
Bake in the preheated oven for about 12-15 minutes or until the salmon is cooked through and flakes easily with a fork. Remove from the oven and set aside.

Make the Lemon Dijon Dressing:

1
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper to make the dressing. Set aside.

Assemble the Salad Containers:

1
In each meal prep container, layer the mixed greens, cucumber slices, red bell pepper slices, cherry tomatoes, red onion slices, and Kalamata olives.
2
If using, sprinkle crumbled feta cheese on top.
3
Add a baked salmon fillet to each container.

Store and Serve:

1
Seal the meal prep containers and refrigerate. These meal prep containers can be stored for up to 3-4 days.
2
When ready to eat, drizzle the lemon Dijon dressing over the salad, squeeze lemon wedges for extra freshness, and toss everything together.

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