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Active: 30 min Total: 30 min
Dependency
Cuisines

Ingredients

Metric
Servings:
4
Balsamic-Thyme Salmon:
  • Salmon - 2 lbs
  • Balsamic vinegar - 3 Tbsp
  • Honey - 1 Tbsp
  • Thyme - 1/2 tsp , dried
  • Olive oil - 1 1/2 Tbsp
  • Cooking oil - 1 Tbsp
  • Lemon - 1/2 , juice & wedges
Caprese:
  • Tomatoes - 1 lb , thinly sliced ((heirloom if you can find them))
  • Cucumbers - 1/2 lb , thinly sliced
  • Basil - 1 sprig , torn up
  • Balsamic vinegar - 2 Tbsp , finest you own
  • Olive oil - 2 Tbsp
Quinoa / Cauliflower "quinoa":
  • Cauliflower - 1 head , pulsed in a food processor
  • Ghee - 1 Tbsp
  • Chicken stock - 2 cups

Prep

  1. Salmon - Rinse and dry fish and divide into 6 portions. Combine balsamic, sweetener, thyme, and oil with some salt and pepper in a baking dish that can fit salmon. Place salmon non-skin side down in dish. Cover and refrigerate for 30 minutes and ideally overnight.
  2. Cauliflower rice - (If making Wednesday's night dinner, double the portions) Chop cauliflower and then food process until it's in rice-sized pieces. Heat a saute pan over medium high heat. Add ghee and then cauliflower bits with some salt. Saute for ~1 minute and then add stock. Cook, stirring until absorbed, ~5 minutes. Season to taste with salt & pepper. (Can be done up to 5 days ahead).
  3. For salad: Tomatoes / Cucumbers - Slice into 1/4" (0.6 cm) thick pieces.

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Make

  1. Oven directions: Adjust oven rack so that it's about 6" (15 cm) under broiler. Turn broiler on. Place salmon on a foil-lined baking sheet. Brush with some more of marinade, season with salt and pepper, and broil for 6 to 8 minutes / half inch.
  2. Stovetop directions: Preheat a grill pan over medium-high heat. Brush with oil and then grill salmon presentation-side down. Sear for for 3 to 5 minutes, rotating once to get more grill marks. Flip, turn heat down to medium, and cover grill pan with a lid or foil. Grill for another 3 to 4 minutes / half inch.
  3. While salmon is cooking, lay out tomatoes and cucumbers. Top with torn up basil leaves. Drizzle with balsamic and oil. Season with salt.
  4. Save two portions for Wednesday's dinner. Enjoy the rest with fresh lemon wedges and cauliflower quinoa and your paleo caprese on the side.

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