Entertaining is a breeze when your menu features a delightful dish that looks impressive yet is easy to prepare.
For this mouth-watering Mediterranean Salmon and Veggies meal, start with succulent salmon and top with seasoned, fresh vegetables. Garnish with feta, basil, cilantro and serve with a smile!
Top tips for prepping ahead: (on your food prep day or the night before)
Pre-chopping, cutting and cooking ingredients really helps to reduce stress and simplify dinner on busy weeknights.
- Chop your squash, zucchini, green onion and garlic (use jarred minced garlic in a pinch)
- Wash and pick basil and cilantro leaves from the stem
Some ways to “reinvent” your leftover Mediterranean Salmon and Veggies:
Leftovers are king when trying to simplify eating real foods. There’s nothing better than having prepared food on hand for quick and easy meals throughout the week. But eating the same thing 2 or 3 nights in a row can get a tad boring. To break up the monotony, here are some ways to reinvent your leftover salmon and create an entirely new meal:
- Super simple salmon quesadillas: Add leftovers to a tortilla. Top with arugula, onion, or goat, feta or cream cheese. Add another tortilla on top. Heat both sides in a greased skillet for 4-6 minutes, or until the tortilla is crispy!
- Buddha bowls: Serve cold in a bowl with a small amount of wilted spinach, sautéed veggies, rice, and avocado.
- A spruced-up salad: Serve cold on a bed of greens topped with sautéed veggies.
- Grilled cheese and salmon sandwiches.
- In a grilled wrap.
- Eggs or an Omelet: Add leftover salmon to eggs or an omelet for an easy, yet amazing breakfast.
Entertaining is a breeze when your menu features a delightful dish that looks impressive yet is easy to prepare. For this mouth-watering Mediterranean Salmon and Veggies meal, start with succulent salmon and top with seasoned, fresh vegetables. Garnish with feta, basil, cilantro and serve with a smile!
- 1 & 1/2 pounds wild-caught salmon
- 1 cup grape tomatoes, halved
- 2 generous cups yellow squash, diced
- 2 generous cups zucchini, diced
- 4 green onions, diced
- 1 teaspoon – tablespoon capers
- 2/3 – 1/2 cup green olives, sliced
- 2.5 tablespoons lemon juice
- 3 tablespoons minced garlic
- Himalayan pink salt, to taste
- ground pepper, to taste
- Preheat oven to 350 degrees.
- Combine tomatoes, squash, zucchini, green onions, capers, olives, lemon juice, garlic, salt and pepper in a bowl and mix well.
- Lay foil on medium-large pan (one piece horizontal, one vertical).
- Place salmon on foil-covered pan and spoon vegetable herb mixture evenly over top.
- Fold foil pieces into a tented but tightly sealed packet.
- Place foil on oven rack and bake for 20-30 minutes. (May take longer if salmon is particularly thick.)
- Open packet (careful, it is hot!) and garnish with feta cheese, cilantro and basil. Serve immediately with a side of wild rice or quinoa.
We recommend wild-caught salmon and organic ingredients when feasible.
- Serving Size: 6