Empty My Fridge
Greek Salmon Meal Prep
Ingredients
- Garlic powder1 tsp
- Oregano · dried1 tsp
- Parsley · dried½ tsp
- Dill · dried½ tsp
- Salmon1 lb
- Oil1 tbsp
- Lemon2
- Salt
- Black pepper · ground
- Cauliflower1
- Cherry tomato · halved1 cup
- Cucumber · diced½
- Feta cheese1 cup
- Kalamata olive · pitted halved¼ cups
- Olive oil2 tbsp
Instructions
- Make the salad: in a large bowl, combine the cauliflower, tomatoes, cucumber, feta and olives.
- Add 2 tablespoons olive oil, the lemon juice and 1/2 teaspoon dried oregano. Season with salt and pepper to taste, then toss until evenly coated.
- Make the salmon: in a small bowl, whisk the garlic powder, 1/2 teaspoon dried oregano, 1/2 teaspoon dried parsley and 1/2 teaspoon dried dill. Season with salt and pepper to taste.
- Sprinkle the spice mixture over the 1 lb salmon cubes and toss to coat evenly.
- Heat 1 tablespoon oil in a large skillet over medium-high heat.
- Arrange the salmon in a single layer, in batches if needed. Cook, turning occasionally, until golden brown on all sides, about 4 to 5 minutes.
- When the salmon is cooked through, squeeze the lemon juice over it, then remove it from the pan.
- Serve the salad with the salmon, or refrigerate for up to 3 days.
Summarized from The Domestic Geek's video. Watch it for the details.
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