Salmon Balls + Herbed Quinoa for Meal Prep
Ingredients
- Salmon balls:
- 12 oz fresh skinless salmon filets
- 1/3 cup almond flour
- 1 Tbsp cornstarch or arrowroot powder
- 2 green onions or chives, sliced thin
- a small handful of fresh dill, finely chopped
- 1 large egg, lightly beaten
- 1 Tbsp dijon mustard
- 2 fresh garlic cloves, minced
- sea salt and ground pepper, to taste
- avocado oil
- Herbed quinoa:
- 2 cups cooked quinoa
- 1 small organic lemon, zest, and juice of
- a handful of fresh dill, finely chopped
- a handful of fresh cilantro or parsley, finely chopped
- sea salt and ground pepper, to taste
- For the meal prep bowls:
- lemon wedges
- plain Greek yogurt
Instructions
- Preheat your oven to 400 degrees f. and line a large baking sheet with parchment paper.
- Lay your salmon filets on the baking sheet and bake for about 12 minutes, or until flaky.
- Allow your salmon to cool until you can safely handle it, then flake the cooked fish using two forks and transfer your flaked salmon to a large bowl.
- Replace the parchment paper from the baking sheet with a fresh one.
- In your bowl with the flaked salmon add all the remaining salmon ball ingredients except for the oil. Stir well to combine, then form into 16-even meatballs.
- Place your salmon meatballs onto your prepared baking sheet with space in between each then spritz lightly with a bit of avocado oil.
- Bake for about 15 minutes, flipping halfway.
- Combine your cooked quinoa, lemon juice, zest, and fresh herbs, and season to taste with sea salt and pepper in a medium bowl. Fluff together using a fork.
- Divide your herbed quinoa equally among your meal prep containers.
- Top quinoa equally with salmon balls, a dollop of yogurt if desired, and lemon wedges.
- Garnish with any extra dill and green onions as desired.
- Keep your meal prep containers refrigerated for no more than 3 days.
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