There’s no need for you to swim upstream when it comes to your meal prep recipes with MPOF! The Baked Salmon Meal Prep with Blackberry Quinoa is a fast, delicious and gluten-free way to enjoy your daily macros. Salmon is one of the most popular varieties of seafood for high performers at the gym and work because it is so rich in omega-3 fatty acids, vitamin B12, selenium, and choline. These nutrients are great for your brain and heart and skin and will keep you going when others are fading. 

The second not-so-secret ingredient in this meal-prep recipe is quinoa, a flowering plant related to the super tiny amaranth. Each morsel is a seed packing protein, dietary fiber, B vitamins, and more dietary minerals than most grains. It’s also free of gluten and makes a unique alternative to rice, corn, pasta or other carb choices. With a bit of protein too, quinoa is often more satisfying than rice or potatoes - and definitely fluffier! Are you ready for your fill? 

Bursting with flavor, you’ll love this easy and healthy baked salmon and blackberry quinoa salad!

How long will Baked Salmon Meal Prep last for?

Salmon is amazing when freshly cooked, but it is not it’s freshest when saved in the fridge for too long. Keep Baked Salmon Meal Prep’s refrigeration time to 2 days, tightly sealed and properly stored, of course!

Can Baked Salmon Meal Prep be frozen?

Keep Baked Salmon Meal Prep in the freezer for up to 3 months. Freezing is the way to go with salmon when you know you’re not going to eat it after the next day. A single compartment meal prep container works really well!

How do you make Baked Salmon Meal Prep Recipe?

Total time is just 13 minutes for the Baked Salmon Meal Prep with a little extra to cook your quinoa! There are just a few steps with minimal work. Start with whisking together the ingredients for salmon-glaze and then glazing said salmon. Bake for the win, and serve salmon on the salad or next to it as you like. 

How to portion Baked Salmon with Blackberry Quinoa Salad?

Some MPOF meal-preppers love to place their Baked Salmon right on top of the Blackberry Quinoa Salad in a single compartment glass meal prep container or plastic meal prep container. Others choose to store them side by side in a two-compartment meal prep container. Which style is going to be your choice for this meal prep recipe? 

More Salmon and Quinoa Meal Prep Recipes:

• Sheet Pan Salmon Burgers for much more salmon
• Asian Air Fryer Salmon for a different flavor
• Maple Roasted Kabocha Squash & Quinoa Salad for a vegan option
• Fruity Quinoa and Grilled Salmon for a different combination

Other tips for making Baked Salmon Meal Prep:

1. Wild Alaskan salmon is known to be the healthiest salmon option because of its diet in the wild, calorie and fat content. 
2. For fluffier quinoa, do this: rinse, then strain, then toast the quinoa in light oil before adding liquid to boil. Don’t worry if you don’t take this extra step: quinoa will still be incredible and healthy! 
3. For the freshest blackberries, set them in a bowl with cold water and a teaspoon of salt to kill any itsy-bitsy bugs. Let it sit for a few hours, then rinse and pick out the leaves and stems. 

Baked Salmon with Blackberry Quinoa Salad Ingredients: 

• 4 Wild-caught Salmon Fillets
• 4 Cup Cooked Quinoa (sub water for chicken broth)
• ½ Cup Blackberries, halved
• ¼ Cup Red Cabbage, diced
• 2 Celery Stalks, sliced
• 1 Tbsp. Avocado Oil
• 1 Tbsp. Dijon Mustard
• 1 Tbsp. Honey
• 1 Tbsp. Coconut Aminos
• ½ tsp. Garlic Granules
• ¼ tsp. Pink Himalayan Salt
• ¼ tsp. Ground Black Pepper

Baked Salmon with Blackberry Quinoa Salad

Bursting with flavor, you’ll love this easy and healthy baked salmon and blackberry quinoa salad!

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Prep Time: 5 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 13 minutes minutes

Course: dinner, Lunch, Main Dish

Cuisine: American

Keyword: gluten free, Meal Prep, pescatarian, Salmon

Servings: 4 meals

Calories: 430kcal

Author: Nick Quintero

Ingredients

• 4 4-ounce Wild-caught Salmon Fillets we used Sockeye Salmon
• 4 Cups Cooked Quinoa sub water for chicken broth
• ½ Cup Blackberries halved
• ¼ Cup Red Cabbage diced
• 2 large Celery Stalks sliced
• 1 Tbsp. Avocado Oil
• 1 Tbsp. Dijon Mustard
• 1 Tbsp. Honey
• 1 Tbsp. Coconut Aminos
• ½ tsp. Garlic Granules
• ¼ tsp. Pink Himalayan Salt
• ¼ tsp. Ground Black Pepper

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Instructions

• Preheat oven to 400℉ and line a sheet pan with parchment paper, set aside.
• Whisk together avocado oil, dijon, honey, coconut aminos, and seasonings until well-combined to create a glaze.
• Place fillets onto a prepared sheet pan and brush or spoon-coat the fillets in the glaze.
• Place sheet pan on a middle-high rack and let bake ~8 minutes or until glaze has caramelized and salmon is cooked through.
• While that bakes, combine cooked quinoa, red cabbage, blackberries, celery — set aside.
• Serve salmon over quinoa salad, store, and enjoy!

Nutrition

Calories: 430kcal | Carbohydrates: 38.8g | Protein: 31.6g | Fat: 13g | Fiber: 4.2g

Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

Honey Garlic Mushroom Meatballs Using Cremini Mushrooms

Looking for something sweet and savory to blow your family away? Our meal prep recipe for honey garlic cremini mushrooms will certainly do the trick. It’s fun and easy to make with the kids, and it’s healthy too! Cremini mushrooms are essential food because of their nutritional value and overall health benefits. 

Here at Meal Prep on Fleek, we believe that healthy prepared meals need to be simple, enjoyable, and provide optimal nutrition. This meal prep recipe for Honey Garlic Mushroom Meatballs checks all boxes. Enjoy!

This Asian take on meatballs combines fresh ginger and green onion into ground turkey along with minced mushrooms for a meatball that’s anything but ordinary. A zippy honey-garlic infused tomato sauce coats each meatball as they simmer to tender perfection! 

What are the health benefits of cremini mushrooms? 

Cremini mushrooms are packed with vitamins and nutrients, including vitamins B1, B3, and B12. They also have dietary fiber, manganese, and other beneficial nutrients. Cremini mushrooms are an antioxidant and have anti-inflammatory properties. 

Mushrooms have been used for their healing properties for thousands of years and are considered a superfood. 50 percent of edible mushrooms have positive health benefits outside of nutrition. 

Nutrition facts for cremini mushrooms

Cremini mushrooms are fat-free, low-carb, and low-glycemic-index food.

Nutritional Breakdown:

• Low in calories 
• Packed with Vitamin B which are essential for brain & nervous system health along with healthy skin & digestion
• Vitamin B12 keeps our blood cells healthy, preventing anemia. 
• Riboflavin to break down fats and drugs.
• Pantothenic acid for the brain and nervous system health.
• Niacin to maintain healthy skin, nerves, and digestion.

Why you should eat more mushrooms?

This delicious and versatile food boosts immunity, life longevity, improves digestion, and helps achieve weight loss. Mushrooms are also said to have cancer-fighting properties and help with the health of our planet. They are also packed with fiber, protein, and vitamin D. Their health benefits and exquisite taste makes mushrooms a great meat substitute, perfect for vegan and vegetarian diets. 

If those aren't good enough reasons to eat mushrooms, then I don't know what is!

How else can I use crimini mushrooms? 

They are super versatile! Use cremini mushrooms with eggs, meats, or vegetable and pasta dishes. They also make for a delicious addition to soups, gravies, and stir-fries. 

You’re ready to dive into a plate of these mushrooms, aren’t you? So are we! Before you do, make sure the cremini mushrooms you buy are solid, firm, and aren't slippery looking. Keep in mind that the temperature storage of cremini mushrooms can affect their health benefits. To gain optimal benefits from cremini mushrooms, refrigerate them immediately after purchase and store them for three to eight days. We highly recommend that you use a glass or plastic meal prep container to guarantee maximum freshness. 

When you're ready to use your cremini mushrooms, prep them with little to no water, as they're porous and too much water will drain their nutrients. Use a damp paper towel or mushroom brush for cleaning. 

How do cremini mushrooms add flavor to a recipe?

Cremini mushrooms have a more robust, distinct taste. Their flavor fuses with honey and garlic beautifully, complementing and tying the savory and sweet taste profiles together. You can thank us later. 

Why are cremini mushrooms a good swap for meat?

They're a healthy alternative to meat because they are easier to digest and even aid in digestion. The hearty, meaty flavor of mushrooms is enough to make you forget it’s not meat and get lost in their deliciousness. 

Mushrooms are a superfood that can be added to appetizers, entrees, meats, or be consumed by themselves. We have a wealth of mushroom meal prep recipes that you can explore:

• Mushroom Carnitas Burrito Bowls
• One Pan Mushroom Tetrazzini
• Vegan Mushroom Quinoa Breakfast Hash
• Sun-Dried Tomato, Broccoli & Portobello Mushroom Mac & Cheese
• One Pan Mushroom, Pomegranate & Feta Wild Rice
• Sesame Salmon with Baby Bok Choy and Mushrooms

Have you tried any of our mushroom recipes? Leave your comments about recipes and the health benefits of mushrooms. 

Honey Garlic Mushroom Meatballs Ingredients:

• 10 cups zucchini noodles (about 3 large zucchini) 
• 1 teaspoon avocado oil 
• 1 teaspoon sesame seeds 
• ⅓ cup chopped green onion

For Meatballs 

• 1 lb. ground turkey
• 1 large egg
• ½ cup minced cremini mushrooms
• ½ cup blanched almond flour 
• ¼ cup finely chopped green onion  
• 1 teaspoon grated ginger
• ½ teaspoon sea salt 
• 1 tablespoon avocado oil, for cooking 

For Honey Garlic Sauce

• 2 cups tomato sauce 
• ½ cup coconut aminos 
• ¼ cup raw honey
• 2 teaspoon minced garlic 

Honey Garlic Mushroom Meatballs

This Asian take on meatballs combines fresh ginger and green onion into ground turkey along with minced mushrooms for a meatball that’s anything but ordinary. A zippy honey-garlic infused tomato sauce coats each meatball as they simmer to tender perfection!

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Prep Time: 15 minutes minutes

Cook Time: 32 minutes minutes

Total Time: 47 minutes minutes

Course: dinner, Lunch, Main Dish

Cuisine: Asian

Keyword: gluten free, Meal Prep

Servings: 4 meals

Calories: 510kcal

Author: Nick Quintero

Ingredients

• 10 cups zucchini noodles about 3 large zucchini
• 1 teaspoon avocado oil
• 1 teaspoon sesame seeds
• ⅓ cup chopped green onion

For Meatballs

• 1 lb. ground turkey
• 1 large egg
• ½ cup minced cremini mushrooms
• ½ cup blanched almond flour
• ¼ cup finely chopped green onion
• 1 teaspoon grated ginger
• ½ teaspoon sea salt
• 1 tablespoon avocado oil for cooking
• For Honey Garlic Sauce
• 2 cups tomato sauce
• ½ cup coconut aminos
• ¼ cup raw honey
• 2 teaspoon minced garlic

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Instructions

• Preheat oven to 400ºF and lime a medium baking sheet with parchment paper. Combine ingredients for meatballs in a medium mixing bowl and thoroughly combine using hands. Form mixture into small meatballs and place on baking sheet. Bake for 15-18 minutes to lightly brown meatballs.
• Heat a medium cast iron pan over medium heat. Add tomato sauce, coconut aminos, honey and garlic, stir to combine. Bring to a simmer and reduce heat to medium-low. Transfer meatballs to pan with sauce using tongs. Simmer for 10 minutes or until meatballs are cooked through.
• Heat avocado oil over medium heat in a medium pan and add zucchini noodles. Sauté for 3-4 minutes to warm zucchini. Serve meatballs over zucchini noodles garnished with sesame seeds and chopped green onion.

Nutrition

Calories: 510kcal | Carbohydrates: 46.7g | Protein: 33.9g | Fat: 23.3g

Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

Thank you to al fresco for sponsoring this Fall Harvest Sausage Salad Meal Prep post, and thank YOU for supporting the brands that help make Meal Prep On Fleek possible. All opinions are our own. 

This Fall Harvest Sausage Salad is full of flavor; butternut squash, quinoa, goat cheese, cranberries, almonds, chicken sausage. It is finished off with an easy lime dressing. Perfect for meal prep or fast dinner. 

We did it again! We have created another meal prep recipe that is ready in less than 20 minutes. Oh, and there is hardly any cooking!

Summer may not be over quite yet, but we are already craving all of those hearty sweet and savory fall flavors. This salad has butternut squash, sweet cranberries, crunchy almonds, tangy goat cheese, and the saltiness from a good chicken sausage. We also added some quinoa for extra protein and staying power. Everything is finished off with a 5-minute dressing that has a bit of tang from lime juice.

So, how did we make a salad like this in less than 20 minutes? We started with the new al fresco Salad Night Rotisserie Style Chicken Sausage that is pre-cooked! By now you know our love for all recipes using al fresco chicken sausages, but their new flavors are even easier!

They come two sausages in a package, so more like a kielbasa style and each package has six servings. The sausages are each individually wrapped, which is excellent if you want to make a smaller meal.

We like to saute up some of these sausages and keep them on hand in the fridge for when we need a fast meal, like this Fall Harvest Sausage Salad. However, keep in mind that these are already cooked, so the sauteeing isn't necessary.

Ok, so back to the ease of this recipe. As you can see, the ingredient list is pretty simple.

Fall Harvest Sausage Salad Ingredients: 

Salad Base

• 6 cups mixed greens
• 1 package al fresco Rotisserie Style Chicken Sausage
• 2 cups cooked quinoa (we used the pre-cooked frozen kind)
• 1 cup frozen butternut squash cubes
• 2 ounces goat cheese, crumbled
• ½ cup chopped scallions
• ¼ cup slivered almonds
• ¼ cup dried cranberries (no added sugar)

For the dressing*

• 4 tbsp. avocado oil
• 1 tbsp. honey
• 2 tbsp. lime juice 
• 1 tbsp. apple cider vinegar
• ⅛th tsp. onion powder
• ⅛th tsp. garlic powder
• ⅛th tsp. paprika
• salt & pepper, if desired

*You could also use a store bought dressing.

We had frozen quinoa in the freezer, so we cooked that in the microwave. While the quinoa was cooking, we sliced the al fresco Rotisserie Style Chicken Sausages into rings. When the quinoa was done cooking, we set it aside to cool and cooked the frozen butternut squash. (You could also roast fresh butternut squash).

While the butternut squash cooks, we made the salad dressing. You can also use a store bought dressing, but this is almost too easy not to make.

Once the butternut squash was done cooking and cooled, and the dressing was made, we assembled the salads.

We started with a base of the mixed greens and then evenly divide all of the remaining salad ingredients between the four containers. Then we put the lids on and gave them a shake to mix them up! Lastly, we evenly divided the dressing between 4 small plastic containers and then placed them inside the meal prep containers.

When you are ready to eat, drizzle the dressing over the top, and you are ready to go! It's as easy as that!

The combinations for a Fall Harvest Sausage Salad like this are endless. If you keep staples like al fresco chicken sausages, mixed greens dried fruit, nuts, seeds, etc. on hand then you can easily create your favorite combination for lunch or dinner!

Fall Harvest Sausage Salad

This Fall Harvest Sausage Salad is full of flavor; butternut squash, quinoa, goat cheese, cranberries, almonds, chicken sausage. It is finished off with an easy lime dressing. Perfect for meal prep or fast dinner. 

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Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Course: dinner, Lunch, Main Dish

Cuisine: American

Keyword: gluten free, Meal Prep, salad, Sausage

Servings: 4 meals

Calories: 551kcal

Author: Nick Quintero

Ingredients

Salad Base

• 6 cups mixed greens
• 1 package al fresco Rotisserie Style Chicken Sausage
• 2 cups cooked quinoa we used the pre-cooked frozen kind
• 1 cup frozen butternut squash cubes
• 2 ounces crumbled goat cheese
• ½ cup chopped scallions
• ¼ cup slivered almonds
• ¼ cup dried cranberries no added sugar

For the dressing*

• 4 tbsp. avocado oil can sub olive oil
• 1 tbsp. honey
• 2 tbsp. lime juice
• 1 tbsp. apple cider vinegar
• ⅛ tsp. onion powder
• ⅛ tsp.. garlic powder
• ⅛ tsp. paprika
• salt & pepper if desired

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Instructions

• Cook your frozen quinoa according to package directions.
• Cook your butternut squash according to package directions.
• While those are cooking, slice your al fresco Rotisserie Style Chicken Sausage into rings.
• Evenly divide your mixed greens between 4 meal prep containers
• Evenly divide your remaining salad ingredients between your 4 containers.
• Either toss each containers ingredients or put the top on and shake to mix.

For the dressing

• Add all ingredients to a jar, place the lid on the jar and shake to mix.

To serve

• Evenly divide the dressing between 4 small plastic containers and place inside the salad container.
• Drizzle the dressing over your salad just before eating.

Notes

*You can also use your favorite store bought dressing in place of making your own at home. However, this dressing comes together in less than 5 minutes. 

Nutrition

Calories: 551kcal | Carbohydrates: 47g | Protein: 26.8g | Fat: 28.5g | Fiber: 6.4g

Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!