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Meal Prep Butter Herb Salmon and Vegetables
Elevate your meal prep routine with C.Wirthy Butter Herb Salmon nestled alongside vibrant seasonal vegetables like crisp asparagus, juicy cherry tomatoes, and tender summer squash. Alternatively, feel free to unleash your culinary creativity by customizing with zucchini spears, cabbage, or bell peppers.
Serves: 2
Prep Time: 10 mins
Cook Time: 15-20 mins
C. Wirthy Butter Herb Salmon
Ingredients
- 2 ea C. Wirthy Butter Herb Salmon
- 2 tsp Garlic, minced
- 1 tbsp Extra Virgin Olive Oil
- 1 tbsp Lemon, juice
- 1/4 cup Vegetable Stock
- 1 tbsp Parsley, chopped garnish
- 1 ea Lemon, wheel garnish
For the Asparagus Version
- 8 oz Asparagus, trimmed ends cut to fit your oven safe container
- 1 cup Yellow Squash, chopped
- 1 cup Grape Tomatoes sliced in half
- 2 tbsp Red Onion, small dice
For the Zucchini Version
- 8 oz Zucchini cut into long spears
- 2 cup Purple Cabbage sliced
- 1 cup Roasted Red Peppers
- 2 tbsp Red Onion, small dice
Directions
Chef’s Note: Please note there are two versions of this recipe and accompanying photography. All steps remain essentially the same, only the vegetable accompaniments change between the two versions. These differences can be highlighted as versatile options that can be easily executed.
- Asparagus Spears with Cherry Tomatoes & Yellow Summer Squash
- Zucchini Spears with Purple Cabbage, Bell Peppers & Red Onion
For the Asparagus Version
- Add each of the Butter Herb Salmon fillets to the oven safe vessels respectively.
- Arrange the asparagus neatly to one side of the Salmon.
- Toss together the squash, tomatoes, garlic and red onion in a small bowl and then add to the vessel opposite the asparagus.
- Drizzle the vegetables with the olive oil and lemon juice before adding the vegetable stock to the pan.
- Bake immediately or store up to two days under refrigeration.
- Preheat your oven to 375℉. Remove any covering if necessary before baking in the preheated oven for 15-20 minutes or until the Salmon is fully cooked.
- Garnish with sliced lemon wheels and chopped parsley.
For the Zucchini Version
- Repeat steps 1-4, substituting zucchini for the asparagus and a medley of cabbage, red peppers and onions for the tomato and summer squash mixture.
To Finish
- Serve the Butter Herb Salmon & Veggies directly in the baking vessel or transfer to dinner plates for a more attractive presentation.
Chef Note: This recipe works best in 5″x7″ containers, but any oven safe vessels will work.
Chef Tip: Experiment with different vegetables and cuts like zucchini spears, whole mushroom caps, etc…
