--- title: NY Strip Steak & Honey Garlic Salmon Meal Prep | Houston description: Weekly personal chef meal prep in Houston featuring NY strip steak, honey garlic salmon, creamy Tuscan chicken, Mediterranean sides, and peach farro salad. canonical: https://personalchefana.com/portfolio/ny-strip-steak-honey-garlic-salmon-meal-prep-houston/ language: en-US --- Weekly Meal Prep · [Houston, TX](/personal-chef/houston/) # Four proteins finished four different ways — glazed, seared, braised and simply rested — over Mediterranean sides and a stone-fruit grain salad **Date:** June 15, 2026 **Service:** Weekly Meal Prep **Prep Time:** 5 hours **Dishes:** 11 ![Salmon fillets glazed dark at the edges, parsley and lemon over the top, orzo just visible behind.](https://cdn.personalchefana.com/portfolio/jun15/honey-garlic-seared-salmon-lemon.jpg) ![Tuscan chicken among burst cherry tomatoes, with snap peas and toasted almonds below.](https://cdn.personalchefana.com/portfolio/jun15/creamy-tuscan-chicken-burst-tomatoes.jpg) ![Ricotta baked into mini pepper halves, browning where the cheese met the pepper wall.](https://cdn.personalchefana.com/portfolio/jun15/ricotta-herb-baked-mini-peppers.jpg) What We Prepared ## Complete Menu Weekly Meal Prep · June 15, 2026 Proteins NY strip steak with charred pineapple chimichurri salsa on the side Honey garlic seared salmon Lemony shrimp scampi Creamy Tuscan chicken Salads Peach, corn, arugula farro grain salad Sauces Charred pineapple chimichurri salsa Starchy Sides Lemon Parmesan orzo Vegetables Honey harissa glazed rainbow carrots Snap peas with almonds and garlic hot honey Ricotta & herbs stuffed mini peppers Crispy baked balsamic Brussels sprouts Created by Chef Ana ## Photo Gallery ![Salmon fillets glazed dark at the edges, parsley and lemon over the top, orzo just visible behind.](https://cdn.personalchefana.com/portfolio/jun15/honey-garlic-seared-salmon-lemon.jpg) Salmon fillets glazed dark at the edges, parsley and lemon over the top, orzo just visible behind. ![Tuscan chicken among burst cherry tomatoes, with snap peas and toasted almonds below.](https://cdn.personalchefana.com/portfolio/jun15/creamy-tuscan-chicken-burst-tomatoes.jpg) The cream reduces into the tomato rather than sitting on it — no separated sauce after four days. ![Ricotta baked into mini pepper halves, browning where the cheese met the pepper wall.](https://cdn.personalchefana.com/portfolio/jun15/ricotta-herb-baked-mini-peppers.jpg) Ricotta baked into mini pepper halves, browning where the cheese met the pepper wall. ![Twelve containers in two long rows, honey garlic salmon at one end and sliced strip steak at the other.](https://cdn.personalchefana.com/portfolio/jun15/full-week-salmon-tuscan-chicken-strip.jpg) Pineapple chimichurri sits third from the left in its own tub, deliberately nowhere near the steak. Chef Ana's Perspective ## Chef's Notes Four proteins, four different finishes, and none of them shares a technique. The salmon is seared hard and glazed at the end so the honey caramelises without burning. The strip steak is cooked once and rested — nothing is done to it after that. The Tuscan chicken is the only braise, cooked down until the cream and tomato become one sauce. The shrimp barely cooks at all: two minutes, lemon, off the heat. Cooking them the same way would give four dishes that taste of the same pan. **Read the full notes** Almonds appear twice this week — sliced over the snap peas with garlic hot honey, and again through the peach and arugula farro salad. Both times they sit on the surface, so either dish can be served to someone with a nut allergy by lifting the top layer off. Shellfish is in the shrimp scampi. Dairy runs through the ricotta peppers, the Parmesan orzo and the Tuscan chicken sauce, and the salmon, steak, carrots and Brussels sprouts are clear of it. The peaches went into a grain salad rather than a dessert because they arrived firm and the corn was sweet enough to carry it. Diced peach against charred corn and arugula, held together with farro, gives a side that eats like a salad on Monday and like a grain bowl by Wednesday once the farro has taken on the juice. Two weeks later the peaches would be too soft to dice cleanly and this becomes a different dish entirely. For the week ahead: shrimp first, within two days, warmed once and gently. The salmon reheats at 325°F covered for six minutes, or eat it cold with the lemon Parmesan orzo, which is how I would do it. The Tuscan chicken is better on day three than on day one. The strip steak is medium rare and wants no heat at all — slice it over the farro salad. Brussels sprouts and rainbow carrots both need dry heat to get their edges back; four minutes in an air fryer does it. Chef Ana Related sessions ## More Salmon Menus - June 16, 2026 **[Beef Burgundy & Orange Cranberry Chicken Meal Prep](/portfolio/beef-burgundy-orange-cranberry-chicken-meal-prep-houston/)** 10 menu items - June 10, 2026 **[Spinach Salmon Pinwheels & Thai Basil Chicken Meal Prep](/portfolio/spinach-salmon-pinwheels-thai-basil-chicken-meal-prep-spring/)** 9 menu items - June 22, 2026 **[Beef Chakhohbili & Everything Bagel Salmon Meal Prep](/portfolio/beef-chakhohbili-everything-bagel-salmon-meal-prep-houston/)** 10 menu items - June 22, 2026 **[Turkey Piccata Meatballs & Beef Chakhohbili Stew Meal Prep](/portfolio/beef-chakhohbili-turkey-piccata-meatballs-meal-prep-spring/)** 10 menu items [See every salmon menu](/portfolio/meal-prep/salmon/) ### Ready for Your Custom Meal Prep? Let Chef Ana prepare a week of delicious, healthy meals tailored to your preferences. Fresh ingredients, bold flavors, delivered to your kitchen. 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