Meal Prep – Grilled Salmon and Veggies
1 Sweet Potato
1 Bunch Brussel Sprouts
1 Bunch Broccoli
Atlantic Salmon Filet
1/2 Lemon Juice
Salt & Pepper
Marinate the salmon fillet(s) in lemon juice, olive oil, oregano and salt and leave in the fridge until you are ready to grill them.
Wash all your vegetables thoroughly; I use Natural Veggie Wash to ensure I remove all the waxes, chemicals and soils from the vegetables and fruits that I eat.
Then, peel the sweet potato and cut, trim, slice the vegetables in any which way you prefer and add them to a large pan.
Sprinkle with olive oil, pomegranate syrup, minced garlic, salt and pepper and mix everything together. Put the pan in the oven and bake at 400°F for around 30 mins depending how tender you want your veggies.
Grill the salmon on medium to high heat for 4 minutes per side for a medium degree of doneness.
Pack your Tupperware with a bed of veggies and top with one of your juicy grilled salmon fillets.