Weekly Meal Prep · Spring, TX

Mediterranean salads, honey-glazed chicken and walnut-crusted salmon with garlic rosemary potatoes

October 20, 2026

Date

Weekly Meal Prep

Service

5 hours

Prep Time

Dishes

Across the counter, walnut-crusted salmon and Cod Fish Florentine sit among potatoes, green beans and quinoa salad.

What We Prepared

Complete Menu

Weekly Meal Prep · October 20, 2026

Proteins

Honey Garlic Chicken Bites

Orange Maple Salmon with Walnut Crust

Cod Fish Florentine

Medium Rare Rosemary Garlic Filet Mignon Steaks

Salads

Mediterranean Quinoa Salad with Cherry Tomatoes, Cucumbers, Chickpeas and Kalamata Olives

Starchy Sides

Hasselback Garlic Rosemary Potatoes

Vegetables

Pomegranate Roasted Brussels Sprouts with Hazelnuts

Honey Chili Green Beans

Moroccan Spiced Cauliflower on Hummus Pillow

Created by Chef Ana

Photo Gallery

Parchment cradles walnut-crusted salmon beside Hasselback potatoes, sliced beef and herb-topped cod on the dark counter.

Mediterranean quinoa salad shows chickpeas, halved cherry tomatoes, cucumber pieces and dark olives beneath chopped herbs.

Browned cauliflower rests on a pale, creamy base, with chopped green herbs scattered over the golden florets.

Sliced beef reveals pink centers and browned edges, with juices pooling beneath the overlapping slices.

Golden fillets of Cod Fish Florentine sit in pale sauce with leafy greens and chopped herbs.

Thin slices fan across Hasselback Garlic Rosemary Potatoes, with browned skins and green herbs beside glossy chicken bites. — The cuts stop short of the base, keeping each potato together while the slices fan apart.

Dark glaze streaks Pomegranate Roasted Brussels Sprouts, their browned cut faces visible beside chicken bites and cod.

Sesame seeds and scallions top Honey Garlic Chicken Bites, their amber glaze shining in a rectangular dish.

Chef Ana's Perspective

Chef's Notes

For this Spring, TX menu, I would pair Honey Garlic Chicken Bites with Honey Chili Green Beans when I want sweetness and heat in the same meal. Cod Fish Florentine gives another dinner a saucy base for Hasselback Garlic Rosemary Potatoes. I would keep the potatoes beside the fish until serving so their fanned edges stay out of the sauce.

Read the full notes

I recommend eating Orange Maple Salmon with Walnut Crust and Cod Fish Florentine within three to four days, refrigerated. For a refrigerated single portion, I would start reheating at 325°F for 15–20 minutes and check that the center is hot, adding time as needed. I would loosely cover the cod to retain its sauce and leave the salmon uncovered to avoid trapping steam against the walnut crust.

The nuts belong in the dish names here: Orange Maple Salmon with Walnut Crust contains walnuts, and Pomegranate Roasted Brussels Sprouts with Hazelnuts contains hazelnuts. I would flag both when discussing this menu with anyone avoiding tree nuts. Removing the visible topping would not make either prepared dish suitable for a nut allergy; I would need to plan a separate preparation.

Chef Ana

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