Easy Salmon Meal Prep Bowl
User Reviews
5
Easy Salmon Meal Prep Bowl
Description
This recipe combines cooked quinoa as a base with roasted sweet potatoes and broccolini that are seasoned and cooked until tender and slightly caramelized. The vegetables are tossed with oil, garlic, salt, and pepper before roasting at 400°F, enhancing their flavor and texture. The sweet potatoes are roasted first with a light seasoning, then the broccolini with garlic is added halfway through baking to finish simultaneously.
Salmon fillets are prepared separately by seasoning and then cooked to maintain moistness, accompanied by a glaze of whole grain mustard, lemon juice, pure maple syrup, and minced garlic for a balance of tangy and sweet flavors. This combination yields a flavorful entrée that is convenient for meal prep and provides varied textures and tastes in one bowl.
The bowl combines the nutty, fluffy quinoa base with the sweetness of roasted vegetables and the rich, aromatic salmon, making it suitable for a nutritious and filling lunch or dinner.
Ingredients
Quinoa
- 1 cup quinoa dry; multi-colored
- 2 cups vegetable broth or water
Vegetables
- 2 bunches broccolini or broccoli
- 2 medium sweet potato peeled or unpeeled, cubed
- 2-3 cloves garlic minced
- 2 Tablespoons avocado oil divided, or olive oil
- 1 teaspoons salt divided, sea salt
- ½ teaspoon black pepper divided, ground
Salmon
- 4 oz salmon filets
- 2 tablespoons whole grain mustard or dijon mustard
- 2 Tablespoons lemon juice
- 1 ½ Tablespoons pure maple syrup
- 2 cloves garlic minced
- kosher salt to taste, or fine sea salt
- black pepper to taste, fresh ground
- lemon vinaigrette
Instructions
- Rinse and drain quinoa. Add quinoa and broth (or water) to a saucepan and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes.
- Preheat the oven to 400°F and line a large baking sheet with parchment paper or foil.
- Add the sweet potato chunks to a large bowl and toss with 1 Tablespoon oil, ½ teaspoon salt and ¼ teaspoon pepper. Keep the bowl for later use! Add sweet potato chunks to a sheet pan lined with parchment paper or foil and roast for 20 minutes at 400°F, flipping halfway.
- Prepare broccolini by adding it to the same bowl you used for the sweet potatoes and tossing it with 1 Tablespoon oil, garlic, ½ teaspoon salt and ¼ teaspoon pepper. When the 20 minutes is up on the sweet potatoes add broccolini to one half of the baking tray and return to the oven to roast for 12-15 minutes, until sweet potatoes and broccolini is tender.
- While veggies are roasting prep salmon. Season both sides of each salmon filet with salt and pepper. Place filets skin-side down on a parchment-lined baking dish or tray and roast for 10 minutes at 400°F.
- While salmon is roasting, mix together mustard, lemon juice, maple and garlic. Remove salmon from oven, spread sauce over salmon and return to oven for 4-5 minutes or until salmon is cooked through and flaky.
- To make the bowls, divide quinoa into 4 servings (about ½ cup). Top with veggies, salmon and a drizzle of lemon vinaigrette.
- To meal prep: Add layer of quinoa and top with salmon, then add broccolini and sweet potatoes next to the salmon. Once ready to enjoy, heat if desired and top with a drizzle of dressing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 679 kcal
% Daily Value*
| Serving | 1 bowl | |
| Calories | 679kcal | 34% |
| Carbohydrates | 51g | 17% |
| Protein | 33g | 66% |
| Fat | 39g | 60% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 62mg | 21% |
| Sodium | 875mg | 36% |
| Potassium | 837mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
