This is another great meal prep recipe! Salads are a quick and easy meal prep when you do not have a ton of time but you want some healthy and delicious!
Servings: 8
INGREDIENTS:
Servings: 8
INGREDIENTS:
- 8 Smalon Fillets
- 4 Romaine Hearts
- 1 bag of leafy greens
- 8 Cloves Garlic
- 4 Lemon
- 4 TBS white wine vinegar
- 1 cup grated Parmesan Cheese
- 1 cup Mayo
- 2 cups croutons
- Salt
- Pepper
- Olive Oil
- Prepare ingredients: Wash and dry fresh produce. Cut off and discard the root ends of the romaine lettuce; roughly chose the leaves. Rinse the leafy greens and mix together in large bowl with romaine lettuce. Using a peeler, remove the yellow rind of the lemon, avoiding the site pith; mince the ring to get 8 tsp of zest. Quarter and deseed the lion. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste. Place the garlic paste in a small bowl with the vinegar.
- Make the dressing: Add lemon zest and the juice of 8 lemon wedges to eat garlic paste-vinegar mixture. Stir in the mayo until well combined. Season with salt and pepper to taste.
- Cook the salmon: Pat the salmon fillets does with paper towels; season with salt and pepper on bother sides. (You can add other spices to season how you see fit.) In a large pan (nonstick, if you have one), heat 4 tsp of olive oil on medium until hot.. Add the seasoned fillets (do 4 at a time if space on pan), skin sides down, and cook 6-8 minutes on the first side. Flip and cook 3 - 4 minutes, or until browned and cooked to your desired degree of doneness. Remove from heat.
- Place into containers: Place dry lettuce in containers and in separate compartment place salmon. Grade parmesan cheese on top of lettuce and add croutons. Place one lemon wedge in with salad to be drizzled over later when time to eat. Use small containers to portion out dressing for each salad.