Honey And Lemon Glazed Salmon Meal Prep | Under 500 Calories

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup provides a similar sweetness with fewer calories.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos offer a soy-free alternative with a similar flavor.

Finely chop 12 g of fresh parsley.

Grate 1 garlic clove on a microplane.

Slice 1 lemon in half for juicing.

Place a small saucepan over low heat and add 80 g of runny honey, the juice of 1 lemon, the grated garlic, and 20 mL of water.

Stir and heat for 5 minutes to allow the garlic to infuse, then take it off the heat and stir in the chopped parsley.

Preheat the oven to 170° C.

Prepare 5 portions of 130 g salmon by drizzling with 10 mL of olive oil and rubbing it around until evenly coated.

Sprinkle the salmon with salt and black pepper and place it on a baking sheet lined with parchment paper.

Place the salmon in the preheated oven and cook for 10 to 15 minutes, spooning over the honey and lemon glaze halfway through the cooking process.

Take the salmon from the oven and spoon over any remaining honey and lemon glaze, brushing it one more time with some of the reduced honey glaze left on the tray.

Trim the woody ends of 500 g of tender stem broccoli and remove the stalks from 300 g of cavolo nero (kale), then roughly chop the kale into 1-inch sized pieces.

Place a large sauté pan over medium-high heat and add 250 g of drained tinned chickpeas, toasting them in the dry pan for about 2 minutes to crisp them up slightly.

Add in the tender stem broccoli, turn up the heat, and add a splash of water, then place the lid on immediately to create steam.

Add the chopped cavolo nero and 200 g of edamame beans, followed by the crushed garlic, stirring everything together.

Add another splash of water before placing the lid on for a further 2 to 3 minutes.

Turn off the heat and finish with the juice of 1 lemon and 15 mL of extra virgin olive oil, seasoning to taste with salt and black pepper.

Mix everything through before serving.

Share the green salad evenly among five containers and place a portion of salmon in each one, finishing with a wedge of lemon.

Leave to cool before putting the lids on and placing in the fridge.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens