Description
This easy salmon meal prep bowl features glazed baked salmon, fluffy tri-color quinoa, and roasted sweet potatoes and broccolini—all drizzled with lemon vinaigrette. A healthy, flavorful make-ahead lunch ready in under an hour.
Ingredients
For the Quinoa Base:
1 cup dry tri-color quinoa
2 cups water or vegetable broth
For the Roasted Vegetables:
2 bunches broccolini or broccoli, trimmed
2 medium sweet potatoes, cubed
2–3 cloves garlic, minced
2 tablespoons olive oil, divided
1 teaspoon sea salt, divided
½ teaspoon black pepper, divided
For the Salmon:
4 salmon fillets (4–6 oz each)
2 tablespoons Dijon or whole grain mustard
2 tablespoons lemon juice
1½ tablespoons pure maple syrup
2 cloves garlic, minced
Salt and pepper, to taste
Optional Lemon Vinaigrette (for serving):
Use your preferred lemon-based vinaigrette or a homemade mix of olive oil, lemon juice, and a pinch of salt.
Instructions
1. Rinse quinoa under cold water. In a medium saucepan, combine quinoa and water or broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and let cool.
2. Preheat oven to 400°F. Toss sweet potato cubes with 1 tablespoon of olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Spread on a lined baking sheet and roast for 20 minutes, flipping halfway.
3. In the same bowl, toss broccolini with the remaining tablespoon of oil, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Add to the baking sheet with sweet potatoes and roast for another 12–15 minutes, until all vegetables are tender.
4. Season salmon fillets with salt and pepper. Place on a parchment-lined baking dish, skin-side down. Bake for 10 minutes.
5. While salmon bakes, mix mustard, lemon juice, maple syrup, and garlic. Remove salmon from the oven, spread the glaze over the top, and return to bake for an additional 4–5 minutes, or until fully cooked and flaky.
6. Divide cooked quinoa into 4 bowls (about ½ cup per serving). Add roasted vegetables and one salmon fillet to each bowl. Drizzle with lemon vinaigrette before serving or storing.
7. To meal prep: Layer quinoa, salmon, and vegetables in meal prep containers. Store dressing separately and drizzle just before eating.
Notes
You can swap tri-color quinoa with plain white or red quinoa. Feel free to sub broccolini for regular broccoli florets if unavailable. To make this dish nut-free, ensure your mustard and dressing are nut-free certified.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Meal Prep Recipes
- Method: Baking, Roasting
- Cuisine: American