Leftover salmon veggie scramble

What to get: frozen salmon fillets, onions, cherry tomatoes, baby carrots
Where to get it: Trader Joe's or your local grocery store
Why we approve: cooking salmon in bulk and having some leftover enables you to make a quick and nutrient rich meal in a matter of minutes

Preparation: to bulk cook your salmon, defrost by leaving it in the fridge for a day or outside in a bowl for a couple of hours. Take out, season with salt and pepper, and cook in a pan over medium heat for 15 minutes. You should have beautiful salmon to leave in the fridge to top salads, include in sandwiches and mixes. It should last for 3-4 days in an air tight container.

To make this recipe for 1 I used:

1 salmon fillet, precooked
1/2 white onion
1 cup baby carrots
1/2 cup cherry tomatoes
1 tbsp olive oil 
a few sprigs fresh thyme from our balcony

Use a cast iron pan to heat up the oil and cook the onions until translucent. Add the carrots and cherry tomatoes and cook for an additional 10 minutes. You can add some salt to taste and cover the vegetables for another 5 minutes. Once everything is soft and the onion looks like it's caramelized, you can add the salmon, cut in strips, and the thyme, and stir in. Turn off the heat and let everything cool off for a few minutes. Serve by itself or with a touch of guacamole or sour cream.

Variations: You can use any vegetable you like, such as zucchini, broccoli, cauliflower or green beans or snap peas. See what's in your refrigerator and use it without hesitation.

Pros: very easy to prepare, rich in protein and good fats, abundant in fresh vegetables and fiber
Cons: you still need to have precooked salmon. This may work with canned, but I haven't given it a try.

Let me know how you cook your left over salmon?