Salmon & Stir-fry Veg

Lots of meal prepping going on at my place at the moment! It makes eating healthier so much easier! I love these reusable snap lock bags! Every Sunday I make them up to prepare myself for the week. I use electric scales to measure my serves as well.


100 grams of Salmon

50 grams of sliced Zucchini

50 grams of slice Carrots

30 grams of diced Red Capsicum

1/2 small red Onion diced

5 fresh green Beans sliced

5 button Mushrooms sliced

2 teas of Barrier Reef Spice Blend

1 table spoon of Lemon Juice

What to do:

Dice up veggies and stir-fry in a non stick pan until tender. Add 1 teas of the Barrier Reef Spice Blend and stir to combine. Set aside in a bowl.

Place the salmon skin side down in a microwaveable container and season with the other teas of Barrier Reef Spice Blend

Microwave on medium heat for 1.5 minutes. Check to ensure it is cooked through. Depending  on the power of your microwave it may take a little longer. (Alternatively you can cook the salmon skin side down in the pan you used for the veggies. I only cook in the microwave if I take it to work for lunch)

Place the cooked salmon on top of the veggies and pour over the lemon juice.


Check out all the delicious spice blends / Olive Oils / Balsamic / Salts and more for easy to throw together meals >>> Online Shopping or you can select the “SHOP NOW” button on top right hand side of my facebook page 🙂

LJSalmon & Stir-fry Veg

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