Easy Fajita Bowl (Meal Prep)

This steak fajita bowl comes together in thirty minutes with tender marinated beef and softened peppers that taste like they took hours. The kind of meal you make on busy weeknights when you want something substantial without spending much time at the stove.

  Salmon Steak with Roasted Vegetables and Tartar Sauce

 Ingredients

For Roasted Vegetables

8 oz baby Bella mushrooms, cleaned, ends trimmed

12 oz baby potatoes, scrubbed (Or cut potatoes in halves or cubes depending on size. You want them to be small)

12 oz pumpkin, cut into small pieces. (depending on the size you want them to be small)

2 zucchini (or summer squash), cut into 1-inch pieces

10-12 large garlic cloves, peeledolive oil

2tsp Italian seasoningSalt and pepper 

For Tartar Sauce

1 cup mayonnaise

1/4 cup finely chopped dill pickle

3 tablespoons chopped  onion

1 tablespoon chopped fresh parsley

2 teaspoons fresh lemon juice

1 teaspoon Dijon mustard 

For Salmon Steak

2 (6 to 8-ounce) skin-on salmon fillets

1 tablespoon high smoking point oil, such as canola or vegetable

Salt 

Directions

For Roasted Vegetables

Preheat the oven to 425 degrees F.

Place the mushrooms, veggies, and garlic in a large mixing bowl.

Drizzle generously with olive oil (about 1/4 cup olive oil or so).

Add the Italian seasoning, salt, and pepper. Toss to combine.

Take the potatoes only and spread them on a lightly oiled baking sheet.

Roast in heated oven for 10 minutes.

Remove from heat, and then add the mushrooms and remaining vegetables. Return to oven to roast for another 20 minutes until the veggies are fork-tender. 

For Tartar Sauce

Whisk all ingredients in medium bowl to blend. Season with salt and pepper. Cover; chill at least 1 hour and up to 2 days.

For Salmon Steak

Dry the salmon fillets. Use a paper towel or clean dish towel to pat each fillet dry on the top and bottom to prevent them from sticking to the pan.

Heat a skillet over medium-high heat.

Place a medium stainless steel or cast iron skillet over medium-high heat and let the pan heat up for a couple of minutes.

Add oil to the pan. Add the oil and tilt the skillet so that a thin layer of oil coats the bottom.

Continue to heat the oil until you see ripples across the surface, but not long enough that it smokes.

Season the salmon. Just before adding the salmon to the skillet, season the fillets with salt.Add the fillets skin-side down to the pan. Carefully place the fillets one at a time in the skillet, skin-side down.Cook the fillets.

The majority of the cooking will take place while the salmon is skin-side down in the pan. Above all else, resist the temptation to poke, prod, or move the fish; it's important that you leave it be. As the fish cooks, you'll notice the color of the fillet begin to lighten, starting at the bottom near the skin and slowly moving upwards.

Cook the salmon undisturbed until the lighter-colored flesh has moved about 3/4 of the way up the fillets. This will come to a total time of 8 to 9 minutes for thick fillets and 6 to 7 minutes for thinner fillets.Flip the fillets and cook for an additional minute.

Use a fish or flat spatula to flip the salmon fillets, turning the fish away from you to prevent any oil splatter.

Cook for an additional 2 minutes for thicker fillets and 1 to 2 minutes for thinner fillets.Remove the salmon from the pan. Transfer the fillets to a paper towel-lined plate.Rest the fillets.

Rest the fillets for about 3 minutes before serving.Serve with roasted vegetables and tartar sauce.