Honey Salmon Meal Prep

ingredients

• 3 Salmon fillets, skin off

Honey Salmon Dressing

• 2 garlic cloves, crushed
• 1 tbsp fresh ginger, grated
• 1 small fresh red chilli, deseeded
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 spring onion stalk, finely sliced
• 2 tablespoons organic honey
• 1 lime, juiced

Roast Veggies

• 1 cup of pumpkin, raw, chopped into bite size pieces
• 1 cup of broccoli florets
• 1 zucchini, sliced thinly
• 6 cherry tomatoes, whole
• 1 red onion, cut into quarters
• 1 fennel, cut into quarters
• 1 capsicum, sliced into thin long strips
• 6 button mushrooms, halved
• 1 large garlic clove, sliced
• 1 tablespoon olive oil
• Pinch of salt
• Pinch of pepper
• Pinch of dried oregano
• 1/2 cup of quinoa, uncooked

method

1. Cook quinoa according to packet instructions (for 1/2 cup of uncooked quinoa, use about 3/4 cup of water). This makes about 1 1/2 cups cooked, or 1/2 cup per meal.
2. Preheat oven to 180°C fan-forced.
3. Add all vegetables to a lined baking tray and coat with salt, pepper, oregano and olive oil and bake for 20 minutes in the oven.
4. Add garlic, ginger, chilli, soy sauce, sesame oil, spring onion, honey and lime juice to a separate bowl and mix through and set aside.
5. Remove vegetables from the oven and add salmon to the baking tray and using a sharp knife, score the salmon fillet.
6. Using the honey dressing, pour over the salmon fillets and place tray back in the oven for a further 15-20 minutes or until salmon is cooked to your liking.
7. Take tray out of the oven and divide ingredients evenly into 3 meal prep containers.