Last Updated on February 3, 2025
This recipe features our Wild-Caught Alaskan Sockeye Salmon, harmoniously paired with a zesty lemon herb butter that adds a refreshing touch to your meal prep routine. Whether you’re planning for the week ahead or simply craving a delicious and wholesome dinner, this meal is convenient and packed with colorful, fresh produce.
Lemon Herb Butter Sockeye Salmon
This meal prep option combines the freshness of lemon and herbs with the rich flavor of sockeye salmon, along with roasted seasonal vegetables and lemon basil quinoa for a well-rounded and satisfying meal.
Print Pin
Servings: 4
Ingredients
For the Salmon:
- 4 ButcherBox Wild-Caught Alaskan Sockeye Salmon fillets
- 4 tbsps unsalted butter softened
- 1 lemon zested
- 2 tbsps fresh lemon juice
- 2 garlic cloves minced
- 2 tbsps chopped fresh herbs parsley, dill, and thyme
- salt and black pepper to taste
- lemon wedges for garnish
For the Roasted Vegetables:
- 4 cups mixed seasonal vegetables bell peppers, zucchini, and cherry tomatoes
- 2 tbsps olive oil
- Salt and black pepper to taste
- 1 tsp dried oregano or fresh if available
For the Quinoa:
- 1 cup quinoa
- 2 cups water or vegetable broth
- Salt to taste
- 1 lemon zested
- 1/4 cup fresh basil or mint chopped
Instructions
- Preheat your oven to 375°F (200°C).
Prepare the Salmon:
- In a bowl, combine the softened butter, lemon zest, lemon juice, minced garlic, chopped fresh herbs, salt, and black pepper to make the herb butter mixture.
- Place the salmon fillets on a baking sheet lined with parchment paper.
- Spread the herb butter mixture evenly over the salmon fillets.
- Bake the salmon in the preheated oven for about 12-15 minutes until the salmon is cooked through and the butter is melted and bubbling.
Roast the Seasonal Vegetables:
- Toss the mixed seasonal vegetables with olive oil, salt, black pepper, and dried oregano.
- Spread them on a separate baking sheet and roast for 20-25 minutes until they are tender and slightly caramelized.
Cook the Quinoa:
- Rinse the quinoa under cold water until the water runs clear.
- In a medium saucepan, bring the water or vegetable broth to a boil.
- Add a pinch of salt and the rinsed quinoa.
- Reduce heat to low, cover, and simmer for 15-20 minutes or until all the liquid is absorbed.
- Fluff the cooked quinoa with a fork and stir in the lemon zest and chopped basil or mint.
Assemble the Meal Prep Containers:
- Divide the lemon basil quinoa, roasted seasonal vegetables, and lemon herb butter salmon fillets among your meal prep containers.
Store and Enjoy:
- Let the meal prep containers cool before sealing them and storing them in the refrigerator. These meal prep containers can be stored for up to 3-4 days.
Share on Pinterest!Pin at @Butcher_Box!
Kinesha Goldson Dickman is a talented chef, recipe developer, and former Executive Producer at ButcherBox. Passionate about creating approachable, flavor-packed dishes, Kinesha blends creativity and simplicity to share recipes that celebrate quality ingredients, inspiring confidence and joy in the kitchen.
