Easy Salmon Meal Prep Bowl

This easy salmon meal prep bowl has a base of quinoa and is topped with roasted veggies, mustard maple salmon and a lemon vinaigrette. Make this recipe over the weekend and have lunches or dinners ready to go for the week!

PREP TIME:15 minutes

COOK TIME: 35 minutes

TOTAL TIME: 50 minutes

SERVINGS:4

Ingredients:

QUINOA

1 cup dry multi-colored quinoa

2 cups vegetable broth or water

VEGETABLES

2 bunches broccolini, or broccoli

2 medium sweet potatoes, peeled or unpeeled, cubed

2-3 cloves garlic, minced

2 Tablespoons avocado or olive oil, divided

1 teaspoons sea salt, divided

½ teaspoon ground pepper, divided

SALMON

4 filets of salmon

2 tablespoons whole grain mustard, or dijon mustard

2 Tablespoons lemon juice

1 ½ Tablespoons pure maple syrup

2 cloves garlic, minced

fine sea salt, to taste

fresh ground pepper, to taste

Lemon Vinaigrette

Ingredients for the lemon vinaigrette:

¼ cup apple cider vinegar

2 Tablespoons fresh lemon juice

2 Tablespoons water

1 Tablespoon dijon mustard

2 teaspoons honey or maple syrup, or stevia, to taste

1 teaspoon dried oregano, or 1 Tablespoon fresh

1 clove garlic, minced

½ teaspoon sea salt

¼ teaspoon black pepper

½ cup + 2 Tablespoons olive oil

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 200° 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 200°, 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 200°.

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

Serving: 1 bowl | Calories: 679kcal | Carbohydrates: 51g | Protein: 33g | Fat: 39g | Saturated Fat: 7g