Salmon is one of my favorite meal prep ingredients.
I promise. When it’s cooked right, it doesn’t stink up your office and make everyone hate you.
Would I lie to you?
Cooking salmon properly isn’t as hard as it might seem.
In this recipe, you’re going to pan fry it. Don’t learn this the hard way, but when pan-frying salmon, always cook it with the flesh side down first, not the skin side down.
Basically, if you start with the skin side down, the skin ends up sticking to the pan a little and that’s not ideal when you flip the piece to the flesh side.
Depending on the thickness of the piece, you should cook it for about 5-7 on each side on medium heat.
Always check for pink inside by cutting into the thickest piece. If you see pink, it’s not done yet! Let it cook for a few more minutes.
Feel free to change up the veggies with this salmon bowl:
I always want you to take my recipes and make them your own based on your favorite ingredients, what’s easy for you to get or what you have on hand.
Some awesome additions or replacements to this meal would be using peas instead of swiss chard, quinoa instead of rice and another leafy green instead of chard.
If you’re feeling saucy, I would top this with a ginger carrot dressing, a tahini-based sauce or a ginger miso sauce.
Note that this would not make a good freezer meal. I recommend eating these within four days of cooking.
Also! Don’t forget to check out the plant-based version of this meal with chickpeas and Japanese sweet potato.
Want to make an easier meal with salmon? I also have an easy sheet-pan meal prep recipe with salmon here.