Meal prep crispy salmon and edamame salad

Ingredients

• 

  2 x 115g skinless salmon portions

• 

  1 large Lebanese cucumber, finely sliced

• 

  1 medium avocado, chopped

• 

  100g frozen podded edamame, thawed

• 

  ½ small red onion, finely sliced

• 

  ¼ cup roughly chopped fresh dill

• 

  ½ cup reduced fat plain Greek-style yoghurt

• 

  3 teaspoons salt reduced soy sauce

• 

  3 teaspoons sriracha hot chilli sauce

• 

  1 small lemon, halved

Method

1. 
   1

   Heat a medium non-stick frying pan over medium-high heat. Add salmon. Cook for about 3 minutes on each side, or until golden and cooked to your liking. Transfer to a plate to cool slightly.

2. 
   2

   Divide cucumber, avocado, edamame, onion and dill between two containers.

3. 
   3

   Flake salmon over top. Spoon over yoghurt, soy sauce and sriracha. Squeeze over lemon juice.

4. 
   4

   To serve, place lids on containers and shake well.