partially prepped part II
how to prep your greek inspired salmon ahead of time
Keep scrolling to get all of the recipes I shared this week in one place, plus some more updates from me!
This week’s recap
After a great response from the first video in my “partially prepped” series, I was so excited to continue the series this week. The idea is to take a little bit of time the night before or morning that you’re planning to cook something to save yourself some time when you’re ready to prepare dinner. For me, having a partially prepped meal in the fridge makes me much less likely to default to girl dinner or order take out. And it doesn’t hurt that these recipes are so tasty too! This week’s recipe is a sheet pan salmon with roasted potatoes, artichokes, & yogurt sauce, and let me tell you, this one is easy to prep, nourishing, and PACKED with flavor!!!
Why should you partially prep? The idea came from a desire to save some of the very limited time I had after work on my busier days. I wanted to show that you could still have a freshly cooked meal without all the chopping, prepping, and time that it usually takes by doing just a little bit of planning ahead. And what I’ve heard from you all is that the partially prepped series is “a great middle ground between meal prepping and making a meal fresh at dinner time,” “staves off the urge to order takeout,” and “helps to get in some extra veggies.” Keep scrolling to see this week’s recipe!!!
Sheet pan salmon with roasted potatoes, artichokes, & yogurt sauce
salmon:
1 + 1/2 lbs salmon filets
1/4 cup olive oil
1 tsp salt
1 tsp garlic powder
1 tsp oregano
1 tsp chili powder
2 tbsp chopped dill
2 tbsp chopped parsley
juice of 1 lemon, for topping
yogurt sauce:
1 cup greek yogurt (sub DF)
juice of 1 lemon
2 tbsp chopped dill
2 tbsp chopped parsley
1/2 tsp salt
potatoes & artichokes:
1 lb teeny tiny potatoes
2 tbsp olive oil
1 tsp salt
1 tsp oregano
1 tsp chili powder
1 tsp garlic powder
1 can artichoke hearts quartered
The steps:
In a large container with a lid, add the salmon filets and cover with the oil, salt, garlic powder, oregano, and chili powder.
Use clean hands to massage the spices into the salmon, then top with the chopped dill and parsley. Flip so the filet is facing down in the container, then cover and set in the refrigerator for at least 20 minutes or overnight.
In a jar with a lid, mix together the yogurt, lemon juice, dill, parsley, and salt until well combined. Cover and set in the fridge until assembly.
Preheat oven to 400 degrees and prepare a large sheet pan with oil or parchment. Mix the potatoes with the olive oil, salt, oregano, chili powder, and garlic powder and add to the sheet pan. Bake for 20-25 minutes, until tender to a fork and beginning to crisp.
Push the potatoes to one side of the sheet pan. Add the marinated salmon to the pan, skin side down.
In the same container you marinated the salmon in, add the artichoke hearts and mix to cover in the remaining marinade. Add the artichokes to the sheet pan (if your sheet pan is too small, artichokes can be cooked on a separate pan) and bake for 10-16 minutes, until salmon is cooked to desired doneness. Squeeze the lemon juice on the salmon.
Plate by adding a large spoonful of yogurt sauce to each plate with the potatoes, artichokes, and salmon on top. Top with additional dill and parsley if desired.
I hope you all have a lovely week, and be sure to stay tuned over on Instagram and TikTok to see what I have for y’all this upcoming week!
And in case you missed it, this week’s paid newsletter was a guide to ingredient prep, partially prepped’s eccentric cousin.
Love dill with Salmon!
Love this! Any substitute for artichokes?