What You Need:
5 3.5-ounce (100g) salmon fillets
225g rice, uncooked
1 16-oz package edamame
1 can corn
1 tbsp (14g) olive oil
5 tbsp (105g) honey
8 tbsp (132g) soy sauce
1 tbsp minced garlic
3 tbsp crushed red pepper
Garnish: 1 carrot, 1 green onion, 1 tbsp sesame seeds, 1/2 lemon
Spices: salt + pepper to taste
How to Prepare:
Pre heat the oven to 400 degrees if baking or you can use the air fryer.
Mix together the salmon marinade in a bowl - honey, olive oil, soy sauce, garlic, and crushed red pepper.
If baking, place salmon fillets in a baking dish and evenly disperse the marinade over all 5 fillets. If air frying, place salmon fillets on aluminum foil-lined air frying basket and evenly disperse the marinade over all 5 fillets.
Place salmon in the refrigerator for 30 minutes (or longer to allow for marination).
Cook your rice, seasoning it with salt and pepper.
Microwave your edamame according to the package.
Bake salmon for around 15 minutes in the oven or 10 minutes in the air fryer. Cook time will depend on how thick the salmon fillets are.
Assemble your meal prep dishes by evenly dispersing the rice, edamame, corn, and salmon fillets between the 5 dishes. Dump any leftover marinade over each meal.
Garnish with spiralized carrot, chopped green onion, a dash of sesame seeds, and a splash of lemon juice to taste.
Store in the refrigerator for up to 5 days.
Total Time Required: 50 minutes
Number of Servings: 5
Estimated Nutrition Facts:
Calories: 470
Protein: 30g
Carbohydrates: 65g
Fats: 10g
-Mandi.
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