Meal Prep: Lemon Herb Salmon with Quinoa
Fresh salmon fillets pair with nutty quinoa, roasted zucchini and bell peppers, and a punchy lemon herb sauce. This meal is light yet filling, offering bright, zesty flavors, and is great cold or reheated. Perfect for a nutritious lunch or dinner.
Ingredients 13
Main Ingredients
4 salmon fillets
1 cup quinoa, rinsed
2 cups water
1 zucchini, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 tbsp olive oil
Salt and pepper
Lemon Herb Sauce
1⁄4 cup olive oil
2 tbsp lemon juice
1 tsp Dijon mustard
2 tbsp chopped parsley, fresh
1 tbsp fresh dill, chopped
1 clove garlic, minced
Salt and pepper
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Method 7
Preheat oven to 400°F (200°C).
Toss and bell peppers in 1 tbsp , salt, and pepper. Spread on a baking sheet.
Roast for 20 minutes, stirring halfway through.
Meanwhile, cook : In a saucepan, bring (or broth) to a boil. Add quinoa, cover, simmer 15 minutes. Fluff and set aside.
Season with salt and pepper. Heat remaining in a skillet. Cook salmon, skin side down, about 4-5 minutes per side until cooked through.
Whisk together , , , , , , salt, and pepper in a bowl for sauce.
Divide , , and into meal containers. Drizzle with before sealing or reserve sauce to add when serving.
Helpful tips
Store the lemon herb sauce separately if desired and drizzle it over before eating for fresher flavor.
Salmon tastes great chilled or gently reheated.
