Description
This Flavor-Packed Salmon Meal Prep Bowl is a nutrient-rich, deliciously balanced meal designed to keep you energized throughout the week! Featuring flaky maple mustard-glazed salmon, hearty quinoa, and roasted sweet potatoes and broccolini, all drizzled with a zesty lemon vinaigrette—this dish is a perfect combination of protein, healthy fats, and fiber. Meal prep has never been so tasty!
Ingredients
For the Grain Base:
- 1 cup dry multi-colored quinoa
- 2 cups vegetable broth or water
For the Roasted Vegetables:
- 2 medium sweet potatoes, cubed (peeled or unpeeled)
- 2 bunches broccolini (or substitute with broccoli)
- 2–3 cloves garlic, minced
- 2 tablespoons avocado or olive oil, divided
- 1 teaspoon sea salt, divided
- ½ teaspoon ground black pepper, divided
For the Maple Mustard Salmon:
- 4 salmon filets (4–6 oz each)
- 2 tablespoons whole grain mustard (or Dijon mustard)
- 2 tablespoons fresh lemon juice
- 1 ½ tablespoons pure maple syrup
- 2 cloves garlic, minced
- Kosher or fine sea salt, to taste
- Fresh ground black pepper, to taste
For the Zesty Lemon Vinaigrette:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon honey or maple syrup
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
Cook the Quinoa:
- Rinse and drain quinoa in a fine-mesh strainer.
- In a medium saucepan, bring quinoa and broth (or water) to a boil.
- Reduce heat, cover, and let simmer for 15 minutes until the liquid is absorbed.
- Remove from heat, fluff with a fork, and let cool for 5-10 minutes.
2. Roast the Sweet Potatoes:
- Preheat oven to 400°F (200°C).
- Toss sweet potato cubes with 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper.
- Spread evenly on a parchment-lined baking sheet.
- Roast for 20 minutes, flipping halfway.
3. Roast the Broccolini:
- Toss broccolini with 1 tablespoon oil, garlic, ½ teaspoon salt, and ¼ teaspoon pepper.
- After the sweet potatoes have roasted for 20 minutes, add broccolini to one side of the baking sheet.
- Roast for another 12-15 minutes, until both vegetables are tender.
4. Prepare the Salmon:
- Pat salmon dry and season with salt and pepper on both sides.
- Place skin-side down on a parchment-lined baking sheet.
- Roast at 400°F (200°C) for 10 minutes.
- Meanwhile, in a small bowl, whisk together mustard, lemon juice, maple syrup, and garlic.
- Remove salmon from the oven, brush with the mustard sauce, and return to bake for another 4-5 minutes, or until the salmon is flaky and cooked through.
5. Make the Lemon Vinaigrette:
- In a small jar or bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until emulsified.
6. Assemble the Bowls:
- Divide cooked quinoa evenly among 4 meal prep containers (about ½ cup per serving).
- Top with roasted sweet potatoes, broccolini, and a salmon filet.
- Drizzle with lemon vinaigrette before serving or just before eating.
Notes
- Make It Low-Carb: Swap quinoa for cauliflower rice or leafy greens.
- Swap the Protein: Try this recipe with chicken, tofu, or shrimp for variety.
- Dairy-Free & Gluten-Free: This meal is naturally free of dairy and gluten!
- Storage: Store in airtight meal prep containers for up to 4 days in the refrigerator.
- Reheating: Warm the salmon separately to avoid overcooking, or enjoy it cold for a refreshing meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Meal Prep
- Method: Roasting, Stovetop
- Cuisine: Healthy, American