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Four glass containers filled with roasted salmon, quinoa, broccoli, and sweet potatoes

Easy Salmon Meal Prep Bowl

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 555
Ingredients Method

Ingredients
  

  • 4 (6 oz) salmon fillets
  • 1 cup dry quinoa
  • 2 cups wate r
  • 1 lb broccoli florets
  • 1 lb sweet potatoes, cut into 1/2-inch cubes
  • 2 tablespoons olive oil, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon sal t
  • 0.5 teaspoon black pepper
  • 2 tablespoons lemon juice
  • 1 tablespoon hone y
  • 1 teaspoon Dijon mustard

Method
 

  1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a large baking sheet with parchment paper.
  2. Rinse quinoa under cold water and combine with 2 cups of water in a saucepan; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  3. Place diced sweet potatoes and broccoli florets on the prepared baking sheet, toss with 1 tablespoon of olive oil, salt, and pepper.
  4. Season salmon fillets with garlic powder, smoked paprika, and additional salt and pepper; place salmon on the baking sheet alongside the vegetables.
  5. Roast for 15 to 20 minutes until the salmon reaches an internal temperature of 145 degrees Fahrenheit and vegetables are tender.
  6. In a small mixing bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, honey, and mustard until emulsified.
  7. Portion the cooked quinoa into four airtight meal prep containers.
  8. Distribute the roasted vegetables and place one salmon fillet into each container.
  9. Drizzle with the dressing once cooled and seal for refrigeration for up to 4 days.