Weekly Meal Prep · Houston, TX

Mexican and Mediterranean-inspired meal prep with rosemary filet mignon, shrimp fajitas and pecan-crusted salmon

September 16, 2026

Date

Weekly Meal Prep

Service

5 hours

Prep Time

Dishes

Pecan-crusted salmon and shrimp fajitas fill the counter, with chopped nuts, lime wedges and tortillas alongside.

Salmon with a crumb coating sits beside green beans almondine, topped with slivered almonds and lemon slices.

Mexican quinoa and pecan-crusted salmon show corn kernels, black beans and chopped nuts beside stacked tortillas.

What We Prepared

Complete Menu

Weekly Meal Prep · September 16, 2026

Proteins

Rosemary Garlic Filet Mignon with Mild Chimichurri

Shrimp Fajitas with Whole Wheat Tortillas and Avocado Crema

Greek Lemon Baked Chicken Thighs

Crispy Baked Pecan-Crusted Salmon with Honey Mustard Dressing

Salads

Peach, Mixed Greens, Blueberries Salad with Pecans, Feta & Olive Oil Balsamic Dressing on the Side

Starchy Sides

Mexican Quinoa with Corn, Black Beans & Veggies

Lime Cilantro White Basmati Rice

Vegetables

Roasted Green Beans Almondine

Mozzarella & Cherry Tomatoes Baked Asparagus

Created by Chef Ana

Photo Gallery

Crumb-topped salmon borders baked asparagus with melted mozzarella and red, orange and yellow cherry tomatoes.

Greek lemon chicken thighs sit beside green beans almondine, with browned edges, lemon slices and slivered almonds.

Sliced filet mignon reveals rosy centers beneath rosemary sprigs, beside pale green avocado crema and almond-topped beans.

Shrimp fajitas with lime wedges sit beside pecan-crusted salmon, with pepper strips and chopped herbs visible.

Green beans almondine fill two dishes beneath lemon slices, with rosemary-topped filet mignon across the counter.

Chef Ana's Perspective

Chef's Notes

I would build one meal around Shrimp Fajitas with Whole Wheat Tortillas and Avocado Crema and Mexican Quinoa with Corn, Black Beans & Veggies. The tortillas make the shrimp easy to serve as fajitas, while the quinoa gives the peppers, corn and beans another place on the plate. Greek Lemon Baked Chicken Thighs and Roasted Green Beans Almondine give the week a separate lemon-and-almond pairing.

Read the full notes

For Crispy Baked Pecan-Crusted Salmon with Honey Mustard Dressing, I recommend reheating a refrigerated portion uncovered at 350°F, checking after 10–12 minutes and continuing until the center is hot. Add the dressing afterward so the crumb topping stays exposed to the dry heat. I would reheat Mexican Quinoa with Corn, Black Beans & Veggies separately, covered with a tablespoon of water, microwaving for 90 seconds before stirring and continuing in 30-second intervals until heated through.

I like the different roles of the sauces in Rosemary Garlic Filet Mignon with Mild Chimichurri and Shrimp Fajitas with Whole Wheat Tortillas and Avocado Crema. The chimichurri brings a leafy herb texture beside the sliced beef; the avocado crema is smooth enough to spread across a tortilla. Crispy Baked Pecan-Crusted Salmon with Honey Mustard Dressing adds a third texture, with chopped pecans visible across the crumb coating.

Chef Ana

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