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Wellness Meal Prep Bundle
with Salmon & Pork Chops
65 MIN
8 Servings
From the Test Kitchen
Discover meal prep designed for a balanced lifestyle. These meals showcase a wide variety of vegetables and whole grains, as well as lean proteins and moderate portions of dairy. These meals are well-balanced and consider the contribution of calories, fat, saturated fat and sodium to the daily diet.
This week's meals are:
Salmon & Creamy Salsa Verde with Potato & Arugula Salad
10-19 PersonalPoints range per serving
Spanish Pork & Vegetable Farro with Saffron Mayo & Almonds
13 PersonalPoints per serving
To learn more about WW's points program, visit ww.com
Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
CLICK FOR RECIPE CARD
Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
WW Recommended
-
NutritionPER SERVING
-
Calories670 Cals (est.)
View Full Nutrition
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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4 Skin-On Salmon Fillets
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2 Tbsps Roasted Pistachios
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¼ cup Labneh Cheese
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4 Tbsps Crème Fraîche
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2 Tbsps Whole Grain Dijon Mustard
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1 oz Pitted Niçoise Olives
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4 oz Arugula
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1¼ lbs Potatoes
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1 tsp Whole Dried Oregano
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
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⅓ cup Salsa Verde
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4 Boneless, Center-Cut Pork Chops
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1 cup Semi-Pearled Farro
- ¼ cup Sliced Roasted Almonds
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¼ cup Mayonnaise
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1 pinch Saffron
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1 clove Garlic
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2 Tbsps Sherry Vinegar
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½ lb Grape Tomatoes
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6 Tbsps Romesco Sauce (Contains Almonds)
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1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
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2 Tbsps Red Wine Vinegar
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¼ tsp Crushed Red Pepper Flakes
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2 oz Sliced Roasted Red Peppers
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2 Yellow Or Red Onions
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¾ lb Asparagus
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus; cut into 1/2-inch pieces (keeping the pointed tips intact). Halve, peel, and thinly slice the onions. Medium dice the potatoes. Halve the tomatoes. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the halved tomatoes, sherry vinegar, and as much of the garlic paste as you’d like. Season with salt and pepper. Place the saffron in a bowl; add 2 teaspoons of hot water. Set aside to steep (or bloom) at least 10 minutes. In a separate bowl, combine the salsa verde and labneh; season with salt and pepper.
2
Cook the farro
Add the farro to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
3
Roast the fish
Meanwhile, line two sheet pans with foil. Pat the fish dry with paper towels. Season on both sides with salt, pepper, the weeknight hero spice blend. Transfer to one sheet pan, skin side down. Roast 12 to 15 minutes, or until lightly browned and cooked through.* Remove from the oven.
4
Roast the potatoes
Transfer the diced potatoes to the remaining sheet pan. Drizzle with olive oil and season with salt, pepper, and the oregano. Toss to coat and arrange in an even layer. Roast 22 to 26 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl.
5
Cook the pork
Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and the Spanish spice blend. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Wipe out the pan.
*The USDA recommends a minimum safe cooking temperature of 145°F for pork.
6
Cook the vegetables
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces and sliced onions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the roasted red peppers, red wine vinegar, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined and the vegetables are softened. Turn off the heat.
7
Finish & serve the fish
To the bowl of roasted potatoes, add the olives, mustard, crème fraîche, arugula, and half the cooked vegetables; season with salt and pepper. Stir until thoroughly combined and the arugula is wilted. Taste, then season with salt and pepper if desired.
STOP & STORE: f you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish.
FINISH & SERVE: Roughly chop the pistachios. Serve the roasted fish with the potato salad. Garnish the fish with the creamy salsa verde and chopped pistachios. Enjoy!
8
Finish & serve the pork
Slice the rested pork crosswise. To the bowl of bloomed saffron, add the mayonnaise; season with salt and pepper. Stir to combine. To the pot of cooked farro, add the romesco sauce, marinated tomatoes, and remaining cooked vegetables; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired.
STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish.
FINISH & SERVE: Serve the sliced pork with the finished vegetable farro. Garnish with saffron mayo and almonds. Enjoy!
9
Reheating the fish
If you saved the dish for later, reheat the salmon in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.
10
Reheating the pork
If you saved the dish for later, reheat the pork and vegetable farro in the microwave 1 to 2 minutes, or until heated through. Serve as directed.
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus; cut into 1/2-inch pieces (keeping the pointed tips intact). Halve, peel, and thinly slice the onions. Medium dice the potatoes. Halve the tomatoes. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the halved tomatoes, sherry vinegar, and as much of the garlic paste as you’d like. Season with salt and pepper. Place the saffron in a bowl; add 2 teaspoons of hot water. Set aside to steep (or bloom) at least 10 minutes. In a separate bowl, combine the salsa verde and labneh; season with salt and pepper.
2
Cook the farro
Add the farro to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
3
Roast the fish
Meanwhile, line two sheet pans with foil. Pat the fish dry with paper towels. Season on both sides with salt, pepper, the weeknight hero spice blend. Transfer to one sheet pan, skin side down. Roast 12 to 15 minutes, or until lightly browned and cooked through.* Remove from the oven.
4
Roast the potatoes
Transfer the diced potatoes to the remaining sheet pan. Drizzle with olive oil and season with salt, pepper, and the oregano. Toss to coat and arrange in an even layer. Roast 22 to 26 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl.
5
Cook the pork
Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and the Spanish spice blend. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Wipe out the pan.
*The USDA recommends a minimum safe cooking temperature of 145°F for pork.
6
Cook the vegetables
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces and sliced onions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the roasted red peppers, red wine vinegar, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined and the vegetables are softened. Turn off the heat.
7
Finish & serve the fish
To the bowl of roasted potatoes, add the olives, mustard, crème fraîche, arugula, and half the cooked vegetables; season with salt and pepper. Stir until thoroughly combined and the arugula is wilted. Taste, then season with salt and pepper if desired.
STOP & STORE: f you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish.
FINISH & SERVE: Roughly chop the pistachios. Serve the roasted fish with the potato salad. Garnish the fish with the creamy salsa verde and chopped pistachios. Enjoy!
8
Finish & serve the pork
Slice the rested pork crosswise. To the bowl of bloomed saffron, add the mayonnaise; season with salt and pepper. Stir to combine. To the pot of cooked farro, add the romesco sauce, marinated tomatoes, and remaining cooked vegetables; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired.
STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish.
FINISH & SERVE: Serve the sliced pork with the finished vegetable farro. Garnish with saffron mayo and almonds. Enjoy!
9
Reheating the fish
If you saved the dish for later, reheat the salmon in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.
10
Reheating the pork
If you saved the dish for later, reheat the pork and vegetable farro in the microwave 1 to 2 minutes, or until heated through. Serve as directed.
Tips from Home Chefs