This saucy salmon is made for meal prep, so lunch is ready for the next few days. I sear four skin-on salmon fillets in a cast iron skillet, then pour a sauce of coconut aminos, lemon juice, Dijon mustard, garlic, ginger, and red pepper flakes into the hot pan, where it thickens slightly. The sauce is savory and tangy with a little sweetness and a little heat. Each fillet goes over steamed cauliflower rice tossed with fresh parsley, oil, and black pepper. The whole batch takes about 30 minutes and fills four containers that keep in the refrigerator for up to 4 days.
As an Amazon Associate, I earn from qualifying purchases.
Frequently asked questions
How long does meal prep salmon keep in the refrigerator?
Up to 4 days in airtight meal prep containers. I pack the cauliflower rice, salmon, and sauce together, so each container is a full lunch.
How do I reheat it?
Microwave the container until it is warmed throughout, about 45 to 60 seconds, depending on your microwave. You can also tip it into a pan and warm it over medium heat on the stovetop.
How do I know when the salmon is done?
Cook it 4 to 5 minutes per side over medium heat, skin side down first. It is done when it flakes easily with a fork, or when it reads 145°F in the thickest part.
What kind of cauliflower rice do I use?
Frozen steamable cauliflower rice, about 15 ounces or 1 ½ bags for four containers. It steams in the microwave while you make the sauce and cook the salmon.
Why you’ll love this meal prep salmon recipe
- Ready in about 30 minutes, start to finish.
- The sauce is coconut aminos, lemon, Dijon, garlic, and ginger, with a little heat from red pepper flakes.
- One batch makes four lunches that keep in the refrigerator for up to 4 days.
- Each container holds a full 6-ounce salmon fillet, about 36 grams of protein.
More easy meal prep recipes
Email Recipe
Enter your email below and we’ll send you this recipe!
Meal Prep Saucy Salmon With Parsley Cauliflower Rice
Ingredients
Cauliflower Rice:
- 15 oz frozen steamable cauliflower rice (about 1 ½ bags; I use Green Giant)
- ¼ cup roughly chopped fresh parsley
- 2 Tablespoons olive oil or avocado oil
- ½ teaspoon pepper
Sauce:
- 3 Tablespoons 45mL coconut aminos
- 2 Tablespoons 30mL avocado oil
- Juice from 1 lemon
- 1 Tablespoon 15g Dijon mustard
- 1 Tablespoon 12g Lakanto Golden Monk Fruit Sweetener
- 1 Tablespoon 15g minced garlic
- ½ teaspoon ground ginger
- ½ teaspoon red pepper flakes
- ¼ teaspoon pepper
- ¼ teaspoon salt
Salmon:
- 1 Tablespoon avocado oil
- 4 6-ounce skin-on salmon fillets
Optional Garnishes:
- Finely chopped green onion
- Sesame seeds
- Freshly-cracked black pepper
Instructions
- Steam Cauliflower Rice: Microwave steamable cauliflower rice according to bag instructions.
- Prepare Sauce: While cauliflower rice cooks, whisk together all sauce ingredients in a small bowl until combined. Set aside.
- Cook Salmon: Heat avocado oil in a large (12-inch) cast iron skillet over medium heat. Once hot, place salmon in skillet, skin side down, and cook for 4-5 minutes on each side, until the salmon flakes easily with a fork (145°F). Turn stovetop off, transfer salmon to a plate, and set aside.
- Combine Sauce And Salmon: Pour prepared sauce into still-hot skillet and stir until it thickens slightly from the skillet’s heat, about 1-2 minutes. Return salmon to skillet and spoon sauce atop salmon.
- Prepare Parsley Cauliflower Rice: Transfer steamed cauliflower rice to a bowl then stir in parsley, oil, and pepper.
- Final Steps: Spoon cauliflower rice into meal prep containers then add salmon fillet and spoonfuls of sauce. Garnish with chopped green onions, sesame seeds, and pepper. Store in the refrigerator until ready to eat, then microwave to reheat.
Leave a Reply