Some people might think twice about bringing fish to work for lunch, because it tends to give off a strong smell when you’re reheating it. But trust us on this roasted salmon and veggies prep. It’s going to be the envy of the office once people see how it looks and what it smells like!
But envy isn’t the reason to make this meal prep. Salmon, sweet potato and green veggies are a super meal. And this meal prep is a fantastic and ultimate lunch.
Why I Love Roasted Salmon and Veggie Lunch Prep
Roasted salmon and veggies is my go-to meal for a number of reasons. Salmon is such a favorite fish and it’s one that a lot of people feel comfortable cooking at home because it’s widely available, relatively inexpensive compared to other fish, and hard to screw up. It’s a more approachable fish.
(It also tends to be a fish that lots of kids like, believe it or not!)
It’s great when I am feeling lazy or am really tired.
You can adapt it and change it as needed with seasonings and other ingredients.
It’s ideal when I don’t have no idea what to cook.
It has fewer than 10 ingredients.
When I wanna eat this way, it’s healthy, full of good fats and proteins.
Most importantly? It’s so easy to prep, cook, and pack up for work.
Tonight, I made the most basic version possible, because I was just super tired. But this meal is easy to jazz up, too.
If you think you don’t have time to cook, I dare you to try this simple recipe.
How to Make Substitutions for this Roasted Salmon and Veggie Prep
Ok, so salmon is a mainstay here. But the veggies can be mixed up a bit.
If you don’t have sweet potatoes, consider butternut squash or any other yellow-orange fleshed squash.
Don’t like sweet potatoes? Use Yukon golds instead or even fingerling potatoes.
As for the zucchini? Feel free to use yellow squash, too. I also like this dish with cauliflower, broccoli, and/or Brussels sprouts. All of them work great. It’s not so good with tomatoes or any other soft veggie. Carrots and parsnips would also roast just fine, too.
Want to add some more flavor? Use some seasonings such as chives or parsley at the very end, sprinkling over the dish before refrigerating.
Cook the zucchini with some minced garlic or a minced shallot.
How to Season this Roasted Salmon and Veggies Prep
Salt and pepper are essential. Feel free to add a dash of cayenne.
You could also take the salmon in a direction that includes oregano, paprika, or even more citrus (try zesting the lemon). We also like dill and/ or fennel fronds for garnish. Asian flavors such as sesame, teriyaki, and soy sauce work too. Other possibilities include Dijon mustard combined with honey as a light marinade, or maple syrup and rosemary mixed with a little olive oil. Salmon is more versatile than you might think!
How to Store and Serve
This meal will keep in an airtight meal prep containers for 3 to 4 days. Reheat very gently in the microwave or in the oven, tented with foil. This won’t freeze well, but you won’t need to freeze it. It’ll be eaten quickly.
We also like serving this with cooked grains such as rice, quinoa, farro, or even buckwheat. You’d be surprised how well it goes with those grains.
Roasted Salmon and Veggies Lunch Prep
Instructions
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Preheat the oven to 400 degrees.
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Line a large rimmed baking sheet( or several smaller rimmed baking sheets) with foil. Lay the salmon skin-side down and sprinkle the filet with salt and pepper to your liking. Squeeze the lemon wedges over the salmon, covering evenly with the juice.
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Situate the sweet potatoes around the baking sheet, making sure they don’t overlap. Sprinkle with salt and pepper and drizzle 1 tablespoon olive oil over the veggies. Carefully sprinkle the sweet potatoes with cinnamon, if using. Transfer the pan to the oven and bake for 15 minutes.
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Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the zucchini slices and sprinkle with salt and pepper. Cook, stirring occasionally, for 3 to 4 minutes, until the zucchini are a bit soft but still tender. Turn off the heat and set aside.
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Check on the salmon after 15 minutes by cutting through the thickest part of the filet with a knife. If it’s still bright pink inside, it should go back in the oven. If not, you’re good! Salmon cooked perfectly won’t have any bright pink inside and will flake apart easily. Overcooked salmon will be tough to cut through.
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If the sweet potatoes are not cooked yet, remove the salmon to a cutting board. Pop the baking sheet with the potatoes on it back into the oven for another 5 to 7 minutes. Remove when they’re a bit soft and lightly browned.
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Divide the salmon, sweet potatoes, and zucchini among three meal prep containers. Cover and refrigerate for up to 3 days.
Check out the finished product!
For three days during the week, let’s say from Wednesday to Friday, I don’t have to worry about lunch. I won’t have to sit there at my desk debating over where to spend $10-$20 on food I don’t actually enjoy. It’s just one less thing to think about.
This meal cost about $15 to make. You can do the math. It’s awesome, right?
Other Awesome Salmon Dishes You’ll Love
