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.
4cupsmixed seasonal vegetablesbell peppers, zucchini, and cherry tomatoes
2tbspsolive oil
Salt and black pepper to taste
1tspdried oreganoor fresh if available
For the Quinoa:
1cupquinoa
2cupswater or vegetable broth
Saltto taste
1lemonzested
1/4cupfresh basil or mintchopped
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.