Its Sunday, and you know what that means! Meal prep day! This teriyaki salmon & rice bowl is one of my easiest and quickest dinners to prep. It’s freezable, which I am all about. There are so many different things you can do to make your meals more interesting, also making it as simple as possible. Who wants to spend all night chopping vegetables and cooking rice that never seems to fully cook? I don’t, and have found if I have to, I wont do it. My goal is to make everything I need to do as simple and effective as possible. Time is valuable and I think its often forgotten that it truly isn’t free.
Start with the best reusable containers I have found from Amazon. I have tried quite a few different ones, and these ones last. Top shelf in the dishwasher after they are used and you are good to go.
The only real cooking that goes into this is the Salmon. While the salmon is cooking, you can heat up the rice and divide it between the containers. Then add the frozen veggies. By the time you are done with that, the salmon will be close to being done. After letting it cool, divide it up between the containers. And just like that, you have 4 healthy options for dinner this week that are easy to grab and go. I usually freeze 3 and keep 1 out. They thaw quickly in the microwave when you are ready to eat them. Enjoy!
- 1.5lbs fresh Salmon
- 2 cups frozen carrots
- 2 cups frozen green beans
- 1 package ready brown rice (or about 2 cups of cooked rice)
- 1 cup teriyaki sauce
- Turn oven on to 350 degrees
- In a 8x8 baking dish line it with foil, long enough so it will come up over the salmon like a packet
- Place the salmon in the dish, and cover with teriyaki sauce
- Fold the foil over the salmon, and fold up over the edges, sealing it
- Place in oven and set timer for 12 minutes
- Prepare rice as directed, if using the Ready Rice it is 90 seconds in the microwave
- Lay out 4 meal prep containers
- Divide rice evenly between the containers
- Divide a half a cup of each veggies into the containers
- Check salmon, the trick is to pull it out of the oven when it looks like it is almost done cooking.
- Salmon continues to cook for a few minutes after you take it out. Should have a true pink consistency, not raw looking
- Divide salmon up between the 4 containers
- I freeze 3 of the 4. Salmon only lasts a few days in the fridge. If you know you wont be eating them right away, it is a safer way to make sure the food stays fresh.