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Easy Baked Salmon Meal Prep Bowls with Quinoa (Best Healthy Lunch)

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These easy baked salmon meal prep bowls with quinoa are a healthy, delicious, and make-ahead lunch solution. Perfectly flaky salmon, fluffy quinoa, and roasted vegetables come together for a satisfying meal that tastes great all week long.

Ingredients

Scale
  • 4 salmon fillets (about 6 ounces / 170g each), skin-on or skinless
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 teaspoon salt (kosher salt preferred)
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried dill (or 1 tablespoon fresh dill, chopped)
  • 1/2 teaspoon paprika
  • 1 cup quinoa (about 170g), rinsed well
  • 2 cups vegetable broth (or chicken broth or water)
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • Juice of 1/2 lemon
  • 2 tablespoons fresh parsley, chopped (optional)
  • 2 cups broccoli florets (about 1 head)
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon honey (or maple syrup for vegan option)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried dill
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil. Take salmon fillets out of the fridge and let them sit at room temperature for about 10 minutes.
  2. Rinse 1 cup of quinoa in a fine-mesh strainer under cold water for about 30 seconds. In a medium saucepan, combine the rinsed quinoa, 2 cups of vegetable broth, and 1/2 teaspoon of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 more minutes. Fluff with a fork, stir in 1 tablespoon of olive oil and the juice of half a lemon. Set aside.
  3. While the quinoa cooks, toss broccoli florets, sliced bell peppers, and red onion wedges with 2 tablespoons of olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Spread them in a single layer on one half of your prepared baking sheet. Roast for 15 minutes.
  4. While the veggies roast, make the marinade. In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 2 minced garlic cloves, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried dill, and 1/2 teaspoon paprika. Pat the salmon fillets dry with paper towels. Place the salmon fillets on the other half of the baking sheet, skin-side down if using skin-on. Brush the marinade generously over the top and sides of each fillet.
  5. After the veggies have roasted for 15 minutes, pull the baking sheet out of the oven. Give the veggies a quick stir, then place the salmon fillets on the empty side of the sheet. Return the sheet to the oven and bake for another 12-15 minutes, depending on the thickness of your fillets. The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).
  6. While everything bakes, make the lemon-dill vinaigrette. In a small bowl or jar, combine 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon honey, 1 teaspoon Dijon mustard, 1/2 teaspoon dried dill, and a pinch of salt and pepper. Whisk or shake until emulsified.
  7. Let the salmon rest for 2-3 minutes after baking. Divide the fluffy quinoa evenly among 4 meal prep containers. Top each with roasted vegetables and one salmon fillet. Drizzle the lemon-dill vinaigrette over everything—about 1-2 tablespoons per bowl. If eating right away, add some fresh parsley or dill on top. If prepping for the week, let the bowls cool completely before sealing the lids.

Notes

Don’t overcook the salmon; start checking at 12 minutes. Rinse quinoa thoroughly to remove bitterness. Cut vegetables uniformly for even cooking. Let everything cool before storing to prevent sogginess. Keep vinaigrette separate until ready to eat. Use a meat thermometer for best results.

Nutrition

Keywords: salmon meal prep, baked salmon, quinoa bowls, healthy lunch, meal prep bowls, salmon and quinoa, easy salmon recipe

Find it online: https://bakebelle.com/easy-baked-salmon-meal-prep-bowls-with-quinoa-best-healthy-lunch/