Instructions

Place salmon skin side down on a cutting board. Sprinkle blackening seasoning over the top of each fillet and gently rub it in with your hands.

Place 1 tablespoon of butter in a large skillet over medium-high heat. Add the salmon fillets skin side down. Cook for 4 minutes, then flip and cook for another  3-4 minutes. Remove from the pan and set aside to cool.

Place another skillet over medium high-heat and add 1 tablespoon of butter. Add the sliced squash and zucchini. Season with salt & pepper. Saute for about 5 minutes, until tender. Remove from pan and place on a paper towel lined plate to cool.

To make the yum yum sauce, add all of the ingredients to a bowl and mix together thoroughly with a whisk or fork. Divide into small sauce containers and seal with the lids.

Distribute cauliflower rice evenly among four meal prep containers (I use these). Add the salmon fillets on top and then place the sauteed vegetables around it. Add the yum yum sauce container, then seal and store in the refrigerator until ready to consume.