Last Updated on February 22, 2024
Running out of meal prep ideas? Try our Mediterranean Salmon Salad recipe.
Crisp vegetables like cucumber, red bell pepper, and a trio of greens, combined with the tangy zest of lemon Dijon dressing, offer a refreshing crunch with every bite. Designed for convenience, this meal is not only a breeze to prepare but also ideal for storing, ensuring you can savor the tastes of the Mediterranean for up to 3-4 days.
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
Instructions
Prepare the Baked Salmon:
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix together olive oil, paprika, garlic powder, dried thyme, salt, and black pepper to create a marinade.
- Place the salmon fillets on a baking sheet lined with parchment paper.
- Brush the salmon fillets with the marinade, covering them evenly.
- 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:
- 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:
- In each meal prep container, layer the mixed greens, cucumber slices, red bell pepper slices, cherry tomatoes, red onion slices, and Kalamata olives.
- If using, sprinkle crumbled feta cheese on top.
- Add a baked salmon fillet to each container.
Store and Serve:
- Seal the meal prep containers and refrigerate. These meal prep containers can be stored for up to 3-4 days.
- When ready to eat, drizzle the lemon Dijon dressing over the salad, squeeze lemon wedges for extra freshness, and toss everything together.
Share on Pinterest!Pin at @Butcher_Box!
Kinesha is an Executive Producer at ButcherBox with experience as a food truck owner, bartender, and content creator.
