5.0 from 15 votes
Oven Baked Salmon Meal Prep
This Easy Baked Salmon Meal Prep recipe is tender, flaky, nutritious, and the perfect option for a healthy dinner or lunch routine. Made with fresh and crunchy green beans, juicy ripe tomatoes that are tossed with a savory and sweet citrus sauce.
Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 4 people
Calories: 429 kcal
Course:
Main Course , Dinner
Cuisine:
American
Ingredients
Sauce
- 2 tablespoons coconut oil
- 2 tablespoons coconut sugar
- kosher salt and pepper to taste
- 2 tablespoons lemon juice
- ½ teaspoon dried oregano
- 3-4 garlic cloves minced
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
Salmon Bake
- 4 salmon fillets
- 1 pound cherry tomatoes
- 8 ounces green beans fresh or frozen
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley chopped
Instructions
To Cook The Green Beans
- Bring a large pot of salted water to a boil. Carefully drop the green beans into the boiling water and cook until beans are just tender, about 3-5 minutes. Drain the boiled green beans into a colander, then season with salt and pepper.
- If using frozen green beans, add them to a large non-stick pan and place over medium-low heat. Cook stirring occasionally, until beans are hot and tender, about 10-12 minutes.
Cup of Yum
To Cook The Salmon
- Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
- Melt the coconut oil in a small saucepan and stir in the remaining ingredients for the sauce. Simmer and whisk for a minute just until garlic starts to release its flavor. Take off the heat.
- Drizzle half of the sauce over the beans and toss well.
- Place the salmon and cherry tomatoes in the prepared sheet pan drizzle the remaining half over and gently rub to evenly coat.
- Bake for 12-15 minutes, or until salmon is flaky and cherry tomatoes are bursted. Garnish with freshly chopped parsley.
- Allow the salmon to cool, then place into meal prep containers are refrigerate for up to 3 days.
- Just before serving, reheat and enjoy!
Notes
- Store the leftovers in the refrigerator for up to three days.
- See the recipe card for different cooking methods for green beans.
- Substitute the coconut sugar for Monk Fruit sweetener, Swerve, maple syrup, or honey.
Nutrition Information
Calories
429kcal
(21%)
Carbohydrates
16g
(5%)
Protein
36g
(72%)
Fat
25g
(38%)
Saturated Fat
9g
(45%)
Cholesterol
94mg
(31%)
Sodium
686mg
(29%)
Potassium
1232mg
(35%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
1192IU
(24%)
Vitamin C
39mg
(43%)
Calcium
68mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 429
% Daily Value*
| Calories | 429kcal | 21% |
| Carbohydrates | 16g | 5% |
| Protein | 36g | 72% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 94mg | 31% |
| Sodium | 686mg | 29% |
| Potassium | 1232mg | 26% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 1192IU | 24% |
| Vitamin C | 39mg | 43% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.