Get the latest from TODAY

Sign up for our newsletter
SUBSCRIBE
/ Source: TODAY
By Sunny Anderson

Salmon is the perfect protein to prep-ahead because it is healthy, delicious and stays great in the fridge. Sunny Anderson add the bold barbecue spices to the flavorful fish and adds it to three different meals to enjoy throughout the week. She shows us how to make barbecue salmon and serve it with simple green salad, pesto potato salad and easy Alfredo pasta.

Sunny Anderson's BBQ Salmon

I love this recipe because it's quick and I know I have about three meals built into one simple preparation. I often add it to pasta, or I'll make serve it with a simple greens or potato salad. There are plenty of things to do with leftover salmon!

This recipe reminds me of the fish pasta special at a restaurant I used to live by, they always had a very good Alfredo and served it with salmon on top. It's also quick and I customize it based on what's in the fridge or freezer. Sometimes I add broccoli and peas, rotisserie chicken or pancetta.

Sunny Anderson's Easy Salad

I love enjoying this simple salad alongside rich proteins like salmon, roast chicken or steak. It adds a crisp freshness and helps balance the heartiness of the proteins.

Easy Pesto Potato Salad

This cool, creamy potato salad gets a flavor boost from herb-filled pesto, cheesy Parmesan and bright lemon zest.

If you like those make-ahead recipes, you should also try these:

Salmon Crostini with Avocado and Mint