August 13 2018
Spark your kids’ curiosity in making healthy choices by teaching them to cook recipes like these, each of which can easily be made at
Recipe and image provided by Healthy Meal Prep, reprinted with permission of Alpha Books, a division of Penguin Random House LLC. Copyright © 2017 by Stephanie Tornatore and Adam Bannon.
This meal prep idea gets your omega-3s ready to grab and go. A squeeze of lemon juice and vibrant pesto add bright flavor to the roasted salmon and peppers in this colorful dish.
Prep time: 10 minutes. Cook time: 40 minutes. Makes 4 servings.
Preheat the oven to 400 degrees. Spread the bell peppers on a parchment-lined baking sheet and drizzle with 1 tablespoon olive oil. Place in the oven and bake for 30 minutes. Line a baking sheet with foil, folding up the edges to contain juices, and grease the foil with 1 tablespoon olive oil. Arrange the fillets on the baking sheet and drizzle with remaining 1 tablespoon olive oil. Squeeze lemon juice over top and season with salt and pepper. Bake for 10 minutes, or until salmon is firm to the touch. To assemble the meals, place 1/2 cup baby arugula and 1/2 cup cooked quinoa in each of four containers. Add a piece of salmon to each container, top with 2 tablespoons pesto, and divide the roasted bell peppers evenly among the containers.
To the bowl of a food processor, add almonds, Parmesan, lemon juice garlic, basil, salt, pepper and olive oil. Process until smooth, pausing to scrape the sides as needed. Transfer to an airtight container and refrigerate for up to seven days.
Protein: 32g / Carbohydrates: 29g / Fiber: 7g / Sugars: 8g / Calories: 622