Ingredients
Scale
- 4 Salmon fillets (6 oz each)
- 1 lb Asparagus, trimmed
- 2 cups Cooked quinoa or brown rice
- 2 tbsp Olive oil
- 1 tbsp Lemon juice
- 1 tsp Garlic powder, salt, and cracked black pepper
- 1 tsp Smoked paprika
- 2 cups Low-fat cottage cheese (divided)
- 2 scoops Vanilla or Berry protein powder
- 1 cup Fresh blueberries or sliced strawberries
- 2 tbsp Honey or maple syrup (optional)
- 4 tbsp Chopped walnuts or almonds
- 1/2 tsp Cinnamon
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or silicone mats for easy cleanup. Pat the salmon fillets dry with a paper towel to ensure the skin gets crispy. Place the salmon and the trimmed asparagus on the baking sheet. In a small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, pepper, and smoked paprika. Drizzle this mixture over the salmon and vegetables, tossing the asparagus to coat evenly.
- Slide the baking sheet into the oven and roast for 12 to 15 minutes. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F. While the salmon cooks, prepare the “Breakfast Desserts.” In a food processor or blender, combine the cottage cheese, protein powder, and cinnamon. Blend until the mixture is completely smooth and resembles a thick pudding. This step removes the “curd” texture that some people dislike, turning it into a decadent dessert base.
- For the dinner meal prep, divide the cooked quinoa into four airtight containers. Place one salmon fillet and a portion of roasted asparagus into each container. For the breakfast desserts, divide the whipped cottage cheese mixture into four small jars or bowls. Top each with fresh berries and a sprinkle of chopped walnuts. Seal all containers and store them in the refrigerator. You now have four high-protein dinners and four high-protein breakfast treats ready to go!
- Cook Time: 35 minutes