Last time, we cooked vegan goulash, since I didn’t want to do “normal” goulash again, but still wanted to have some. Today we’ll get fancy (well… seems like it is, because of the name) while still being extraordinarily lazy. It’s also time to cook fish, because variety is the spice of live. So prepare your taste buds, since it’s time for Mealprep Sunday – Salmon-Zucchini Pasta in Lemon-Dill Cream Sauce.
Nutritional information (per portion):
66 g protein
80 g carbohydrates
18 g fats
1.000 g salmon
400 g cream (2 packs)
500 g pasta (tagliatelle, in my case)
465 g zucchini
10 ml oil (I used some mediterran oil with lemon, but olive oil works as well)
A bit of lemon juice
Spices (Salt, pepper, dill)
First of all, follow the instructions on the package to prepare your pasta in salted water. Half the zucchini both in length and in width, then take those quarters and cut them into long slices and roast them in the heated oil. Now defrost your salmon, cube it and also add it to the pan.
Brotip: Do not defrost the salmon completely, just let it thaw for a bit, because that way it is way easier to cut.
Once the salmon is done to your satisfaction (takes a few minutes), add the dill and some salt and pepper plus a few drops of your lemon juice. Roast all of that for a bit with the rest and deglaze with the cream. Finally, let that simmer for a bit and you’re done!
Enjoy your meals! Leave some feedback if you’ve tried this recipe to tell me how you liked it, or suggest things (ingredients or entire meals) you want me to prep in the future. The stage is yours.
On Mealprep Sunday I prepare my lunch for the next five days (Monday – Friday), to save some money and time. These meals are eaten to achieve about 2.000 Kcal a day with at least ~200 g protein, because of my height. Depending on the number of meals you want in a day, you may have to adjust the size of the portions.