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Salmon Balls + Herbed Quinoa for Meal Prep

Servings: 4

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.