Cocktail Shrimp Ceviche Salad
Category: Seafood
Asian Salmon Salad
Asian salmon salad is a take on tuna salad over a bed of fresh greens topped with corn, edamame, and cherry tomatoes with sesame ginger vinaigrette drizzled over top. This super simple no cook meal prep recipe is a favorite for lunches. The fresh vegetables balance out the salmon, mayonnaise, and red onion which packs a flavorful punch that is sure to be unique in your meal routine. This is a perfect summer time meal that can be eaten chilled or at room temp and takes no time to prepare when meal prepping or at lunch when you’re eating.
This is a perfect recipe for anyone that loves tuna or chicken salad and is looking for a new twist on it. The salty, buttery flavor of the salmon pairs perfectly with the sesame ginger vinaigrette for a light meal that fills you up quickly. It’s also a great source of protein and a way to sneak greens into your meals if you’re not a fan of the flavor of green vegetables.
Asian Salmon Salad
Equipment
- knife
- cutting board
- spatula
- mixing bowl
Ingredients
- 6 oz packaged pre-cooked salmon
- 2 tbsp mayonnaise
- 1/4 cup diced red onion
- 1/4 cup chopped green onions
- 1/8 tsp salt
- 1/8 tsp pepper
- 1 each lime
- 1 cup corn (frozen or canned)
- 1 cup edamame beans
- 1/2 cup cherry tomatoes
- 4 cups spring mix salad
- 1 oz nori seaweed
- 4 tbsp sesame ginger vinaigrette
Instructions
- Dice the red onion, chop the green onion, slice the lime, defrost corn if frozen
- Remove the salmon from the package and place it in the mixing bowl
- Stir in the following ingredients: mayo, red onion, green onion, and lime juice
- Mix well and season to taste with salt and pepper
- Add the salmon salad on top of the spring mix salad. Top off the salad with corn, edamame, cherry tomatoes, and nori seaweed
- Drizzle the salad with a sesame ginger vinaigrette
Tilapia with Mango Salsa
Tilapia with Mango Salsa
Equipment
- knife
- cutting board
- saute pan
- spatula
Ingredients
- 12 oz tilapia
- 1 each mangos (diced)
- 1/4 each red onions (diced)
- 1/4 cup cilantro (chopped)
- 1/4 cup cherry tomatoes (sliced)
- 1 each lime
- 1 tbsp olive oil
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp pepper
Instructions
- Season the tilapia with paprika, garlic powder, salt, and pepper
- In a saute pan add olive oil on medium-high heat and pan-fry the tilapia on each side for 5 to 7 minutes until golden brown.
- In a bowl, mix together the red onion, cherry tomatoes, mango, and cilantro
- Remove the tilapia from the pan and top it off with the mango salsa
Citrus Baked Salmon with Sautéed Spinach
Citrus Baked Salmon with Sautéed Spinach
Ingredients
- 1 lb salmon
- 1/4 tsp paprika
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil
Spinach
- 8 cups baby spinach
- 1 cup cherry tomatoes (sliced)
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1 tsp olive oil
Mandarin Orange Sauce
- 1 cup mandarin oranges (drained)
- 2 tbsp coco aminos (or soy sauce)
Instructions
Salmon
- Preheat your oven to 400F
- Season the salmon with paprika, garlic powder, onion powder, and salt and pepper covering the whole surface area of the salmon
- Place the salmon on a sheet pan. Drizzle it with half of the olive oil and place it in the oven for 12-15 minutes until it cooks through
Spinach
- While the salmon is cooking, add oil to a saute pan on medium-high heat and saute the spinach until wilted. Season with garlic powder and salt and pepper
- Once the spinach softens, add the cherry tomatoes
- Remove from the pan and set aside in a serving dish
Mandarin Orange Sauce
- Add more oil to the pan and add the mandarin oranges to the saute pan on medium heat and cook until the juices thicken (about 3 to 5 minutes). Season with garlic powder, paprika, and coco aminos. Add salt and pepper to preferred taste
- When the salmon is finished cooking remove it from the oven and place on a serving dish. Serve with the sauteed spinach and top it off withT the mandarin orange sauce
Smoked Salmon and Fruit Salad
Smoked salmon with fruit salad sounds like an unlikely pairing however if you haven’t tried it you will be amazed. The smoky, salty salmon mixes perfectly with the medley of fruit. The fruit brings out the flavor of the salmon and the salmon highlights the sweetness of the fruits. This fruit salad is filled rich with Omega-3 fatty acids, high in protein and has a abundance of antioxidants.
This smoked salmon salad is a refreshing and low calorie meal that can be prepped simply by cutting fruits and slicing salmon. Zero cooking makes this an attractive option for anyone less than cooking inclined or meal prepping for a day without access to a stove.
Smoked Salmon and Fruit Salad
Equipment
- knife
- cutting board
- mixing bowl
Ingredients
- 1 package (4 ounces) smoked salmon
- 1 each avocado (diced)
- 1/2 cup strawberries (sliced)
- 1/2 cup blueberries
- 1/2 cup cherry toatoes (sliced)
- 4 cups salad mix
- 4 tbsp choice of vinaigrette dressing
- salt and pepper (as needed)
Instructions
- In a bowl place the salad mix at the bottom
- Add the red onions, cherry tomatoes, and diced avocado, strawberries, and blueberries, and smoked salmon
- Drizzle the salad on top with your favorite vinaigrette dressing
Shrimp with Corn Medley
Shrimp with Corn Medley
Equipment
- knife
- cutting board
- spatula
- saute pan
Ingredients
- 10 ounces shrimp (peeled and deveined)
- 2 cups corn
- 1 each red bell pepper (diced)
- 1/4 cup red onions (diced)
- 2 tbsp green onions (chopped)
- 1 each lemon
- 1 tbsp olive oil
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
Instructions
- Add oil to a saute pan on medium-high heat and saute the onions, green onions, and red bell pepper until they soften
- Season with paprika, onion powder, and garlic powder
- Next, add the green onions, corn, and shrimp and cook for about 3 to 4 minutes until the shrimp fully cooks and turns opaque
- Remove the from the pan and squeeze the lemon juice on top
Shrimp Cocktail Salad
Shrimp Cocktail Salad
Equipment
- knife
- cutting board
- mixing bowl
Ingredients
- 10 ounces pre-cooked cooked shrimp
- 1 each avocado (diced)
- 2 each peaches (sliced)
- 1/4 cups red onions (diced)
- 1/2 cups cherry tomatoes (sliced)
- 4 cups kale salad mix
- 4 tbsp choice of vinaigrette
- salt and pepper (as needed)
Instructions
- In a bowl place the baby kale salad mix at the bottom
- Add the red onions, cherry tomatoes, and diced avocado, and shrimp cocktail
- Drizzle the salad on top with your favorite vinaigrette dressing
Salmon with Cucumber Bacon Slaw
This meal prep baked salmon is one of the easiest ways to cook salmon and is incredibly nutritious. Cooking the bacon and salmon in the same sheet pan at the same time makes this so much faster and easier to clean up. Salmon provides lean protein and healthy fats, making it an excellent meal prep choice to maintain muscle mass and support a healthy metabolism.
The cucumber bacon slaw not only adds flavor to the dish but also introduces a variety of textures and colors. The cucumber balances the turkey bacon with a refreshing flavor and complements the richness of the meal prep baked salmon. The slaw can also keep the fridge nicely so you can make multiple servings at the beginning of the week and pair it with proteins to complete meals.
incorporating this meal prep baked Salmon with Cucumber Bacon Slaw into your routine offers an amazing combination of nutritiousness, flavor, and convenience. This meal prep recipe provides essential nutrients for a healthy life as well as tasting fantastic. It’s a delicious and easy choice for those striving to maintain a balanced and nutritious diet amidst the demands of a busy lifestyle.
Salmon with Cucumber and Bacon Slaw
Equipment
- knife
- cutting board
- mixing bowl
- sheet pan
- oven
Ingredients
Salmon and seasonings
- 12 oz salmon
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil
Cucumber Salad
- 2 slices turkey bacon
- 1 each cucumber (diced)
- 1 each lemon
- 1/4 cup mayonaise
- 1 tbsp chives (chopped)
- 1/4 tsp salt
- 1/8 tsp pepper
Instructions
Salmon and Bacon
- Preheat your oven to 400F
- Place the salmon on a sheet pan and season it with paprika, garlic powder, onion powder, and salt and pepper. Coat it with olive oil
- Place the bacon next to the salmon on the same sheet pan
- Place the sheet pan in the oven for 15 minutes until the salmon cooks through
- Remove both the salmon and turkey bacon from the oven
- Let the turkey bacon cool for a few minutes and then chop into small pieces
Cucumber Salad
- In a bowl, add the diced cucumber, cooled bacon, lemon juice, chives, and mayo. Season with salt and pepper Mix until the cucumber is fully coated with the mayo
- Serve the cucumber mixture with the salmon
Tilapia with Zucchini and Bell Peppers
Sheet pan meals are great for meal prepping. Our Tilapia with Zucchini and Bell Peppers meal prep recipe is quick and delicious. The perfect seafood recipe for dinner on a busy week.
Tilapia with Zucchini and Bell peppers
Equipment
- knife
- cutting board
- sheet pan
- oven
Ingredients
- 12 o tilapia
- 1 each zucchini squash (sliced)
- 1 each red bell pepper (sliced)
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1 tbsp olive oil
Instructions
- Preheat your oven to 425F
- Place the tilapia and sliced vegetables on a sheet pan. Season tilapia and veggies with paprika, garlic powder, onion powder, and salt. Coat with olive oil
- Place the sheet pan in the oven for 15 minutes until the fish cooks through and the veggies are tender
Shrimp with Pesto Zoodles
Shrimp with pesto “zoodles”, zucchini spirals, is an elegant looking and tasting dish that is so easy to make. This is a perfect dish for two on a busy weeknight. It feels fancy and is very quick to cook as well as requiring very few dishes so the clean up is quick as well. This take on a classic is also gluten free while still packing the flavor.
We all crave pasta but it doesn’t always fit into our diets. Using zucchini spirals instead of traditional pasta offers several advantages, making it a popular choice for those seeking a healthier or more dietary-flexible option. Lower in calories and carbs, zoodles are better for weight management diets like keto. Zucchinis are more nutritious than traditional noodles as well with vitamin C, potassium, and dietary fiber. They also bring a freshness to the dish that pairs well with the shrimp for a light and impactful meal.
The shrimp with pesto bring Mediterranean flavors together in classic form along with the health benefits. The pesto sauce is lower in calories and acid while the shrimp are a great lean protein. On top of the zoodles, this is a very healthy option for weight management and muscle growth.
When meal prepping shrimp with pesto zoodles, consider keeping the zoodles separate from the sauce. This way you can store them in containers separately and simply combine them together when you’re ready to eat. This will maintain the texture of the zoodles better and since both foods reheat quickly, it makes for a great lunch option.
Shrimp with Pesto Zoodles
Equipment
- knife
- cutting board
- spatula
- saute pan
Ingredients
- 12 oz shrimp (peeled and deveined)
- 1/2 cups cherry tomatoes (sliced)
- 2 cups Zucchini Spirals
- 2 tbsp basil pesto sauce
- salt and peper (as needed)
Instructions
- In a saute pan over medium to high heat, add the basil pesto. Add the zucchini spirals and stir until it is completely coated with the basil pesto
- Remove from the pan and set aside in a serving dish
- Add the shrimp to the saute pan and cook through until it is pink (about 3 to 4 minutes)
- Add the cherry tomatoes and mix in with the shrimp
- Remove the shrimp and tomato mixture from the pan and place it on top of the zucchini spirals. Season with salt and pepper as needed
Cocktail Shrimp Ceviche Salad
Equipment
Ingredients
Instructions