Ingredients
Scale
- 1.5 lbs Fresh Salmon Fillets (cut into 4 portions)
- 2 cups Low-fat or Full-fat Cottage Cheese (small curd works best)
- 1 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 1/2 tsp Sea Salt
- 1/2 tsp Cracked Black Pepper
- 2 cups Fresh Baby Spinach
- 1 Lemon (sliced into wedges)
- 2 tbsp Fresh Dill (chopped)
- Optional: 1/2 cup Diced Cucumber for crunch
Instructions
- Pat the salmon fillets dry with a paper towel to ensure a good sear. In a small bowl, mix the garlic powder, smoked paprika, salt, and black pepper. Rub the olive oil over the flesh side of the salmon, then sprinkle the spice mix evenly across all portions. Let the salmon sit for 5 minutes at room temperature to absorb the flavors while you heat your pan.
- Heat a large non-stick skillet over medium-high heat. Place the salmon fillets in the pan, skin-side down first if they have skin. Cook for 4 to 5 minutes until the skin is crispy. Carefully flip the fillets and cook for another 3 to 4 minutes, or until the internal temperature reaches 145°F (63°C). Remove the salmon from the heat and let it rest for 2 minutes. This keeps the juices locked inside.
- Take four meal prep containers and divide the fresh baby spinach among them. Add 1/2 cup of cottage cheese to one side of each container. Place a cooked salmon fillet on top of the spinach or beside the cottage cheese. Garnish the cottage cheese with fresh dill and a sprinkle of black pepper. Add a lemon wedge to each container and the optional diced cucumber for a refreshing texture contrast. Seal and store in the refrigerator.
- Cook Time: 22 minutes