For as long as I’ve been in the meal prepping groove, I believe this is the first time I have ever actually prepped fish and it is definitely the first time I have ever prepped salmon. I was grocery shopping and saw some great looking Wild Caught Sockeye Salmon on sale so I decided to get it and prepare it for lunch this week.
With the salmon, I prepared some asparagus, roasted sweet potato, and tropical fruit relish to go on top of the salmon. Here is what I did:
Tropical Fruit Relish
- 1 cup tropical fruit mix (mango, papaya, pineapple. I used frozen and thawed it.)
- 1/4 cucumber, diced
- 1 lime
- 1 jalapeno
- mint/basil/green onion – about 0.5-1 Tbsp of each, chopped to your preference
I just mixed everything but the lime together, then squeezed the lime over and then mixed again. I left it as is without any additional seasoning (didn’t even think it needed salt) but feel free to add if you prefer it.
As for everything else… I diced the sweet potatoes and tossed with coconut oil. I roasted it at 400 degrees F in the oven until it was crispy on the outside and cooked through. I cooked the salmon at the same time – brushed the tops with some oil, seasoned with salt and pepper and then put it in the oven for 6 minutes (don’t want to overcook it!). Asparagus can be roasted at the same time as well – but I actually only like my asparagus roasted when I get to eat it fresh so I just simply blanched it really quickly just to get it slightly tender, and tossed some salt & pepper on top so that when it is reheated, it’ll still have some crunch.