Ingredients
Scale
- 1 lb Fresh salmon fillets
- 2 cups Low-fat or full-fat cottage cheese
- 2 cups Fresh baby spinach
- 1 tbsp Olive oil
- 1 tsp Garlic powder
- 1 tsp Dried dill
- 1 Lemon (juiced and zested)
- Salt and black pepper to taste
- Optional: 4 Soft-boiled eggs for extra protein
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Pat the salmon fillets dry with a paper towel to ensure the skin gets crispy and the seasoning sticks. In a small bowl, whisk together the olive oil, garlic powder, dried dill, lemon zest, salt, and pepper.
- Place the salmon fillets on the prepared baking sheet. Brush the olive oil and spice mixture generously over each fillet. Roast the salmon in the oven for 12 to 15 minutes, or until the fish flakes easily with a fork. While the salmon cooks, lightly sauté the spinach in a pan with a splash of water until wilted, then set aside.
- In four meal prep containers or breakfast bowls, scoop half a cup of cottage cheese as the base. Top the cottage cheese with a portion of the wilted spinach. Place a roasted salmon fillet on top. Squeeze fresh lemon juice over the fish and garnish with extra dill. If you want even more protein, add a soft-boiled egg to each bowl before serving or sealing.
- Cook Time: 25 minutes