Mediterranean Salmon Meal Prep

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• 1 cup arugula
  Ingredient note

  Source: 1 cup arugula
• 1/2 cup fresh mint (destemmed)
  Ingredient note

  Source: 1/2 cup fresh mint (destemmed)
• 1/3 cup raw (whole almonds)
  Ingredient note

  Source: 1/3 cup raw (whole almonds)
• 1/4 cup olive oil
  Ingredient note

  Source: 1/4 cup olive oil
• 1/2 tablespoon + 1 teaspoon lemon juice
  Ingredient note

  Source: 1/2 tablespoon lemon juice; Source: 1 teaspoon lemon juice
• 1/2 tablespoon + 1.25 cups water
  Ingredient note

  Source: 1/2 tablespoon water; Source: 1.25 cups water
• 1/8 teaspoon + 1/8 teaspoon + As Needed salt
  Ingredient note

  Source: 1/8 teaspoon salt; Source: 1/8 teaspoon salt; Source seasoning: salt (to taste)
• 3 cups sliced English cucumbers
  Ingredient note

  Source: 3 cups sliced English cucumbers
• 1 cup cherry tomatoes (halved)
  Ingredient note

  Source: 1 cup cherry tomatoes (halved)
• 1/2 each small red onion (thinly sliced)
  Ingredient note

  Source: 1/2 small red onion (thinly sliced)
• 1 tablespoon apple cider vinegar
  Ingredient note

  Source: 1 tablespoon apple cider vinegar
• 2 tablespoons Greek yogurt
  Ingredient note

  Source: 2 tablespoons Greek yogurt
• 1/8 teaspoon pepper
  Ingredient note

  Source: 1/8 teaspoon pepper
• 4 oz feta (cubed or crumbled)
  Ingredient note

  Source: 4 oz feta (cubed or crumbled)
• 1 cup couscous
  Ingredient note

  Source: 1 cup couscous
• 4 each 6-oz. salmon filets
  Ingredient note

  Source: 4 6-oz. salmon filets
• As Needed Black pepper
  Ingredient note

  Source seasoning: pepper (to taste)
• 1 each medium lemon (sliced)
  Ingredient note

  Source: 1 medium lemon (sliced)

1. Place all ingredients for the pesto into a small food processor.
2. Blend on high until smooth. If needed, add more water to thin out the pesto, however it should be thick and delish.
3. Remove the pesto from the blender and set aside for later.
4. Place sliced cucumbers into a medium-sized bowl and sprinkle cucumbers with salt and mix. Let sit for 10 minutes to extract moisture. After 10 minutes, discard moisture.
5. Next, add cherry tomatoes and red onion to the same bowl as the cucumbers.
6. Then, add the apple cider vinegar, lemon juice, Greek yogurt, salt, and pepper. Mix well and set aside.
7. Add water to a small saucepan and bring to a boil.
8. Then, add couscous to the saucepan, stir, cover, and remove from heat.
9. Let couscous sit for at least 5 minutes to fully absorb the liquid.
10. Fluff couscous with a fork and set aside.
11. First, take the salmon out of the refrigerator and pat each fillet with a paper towel to remove moisture.
12. Cover a baking sheet with parchment paper and place the salmon fillets on the parchment paper.
13. Sprinkle each fillet with salt and pepper and then place a lemon slice on top of each fillet.
14. Broil on high for 8-14 minutes* or until salmon is light pink in color and flakey. We suggest checking your salmon every 3 minutes because everyone's broiler is so different.
15. Evenly distribute couscous and salad to four separate meal prep containers.
16. Place a salmon fillet on top of the couscous and slather each fillet with pesto.
17. Eat immediately or place in the refrigerator for later!