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Learn how to meal prep this easy lemon roasted salmon with sweet potatoes andbroccolini. It’s simple to do and works great for easy lunches and dinners! Just heat and EAT.
And here we are!
Just bulldozing intoHalloween and BAM. It’s NOVEMBER on Tuesday. Which we all know officially means the beginning of stretchy-pants-season. There’s just so much to love about this time of the year. Is it just me, or is the world just a better place? It’s happy season. People getting together. Warm and cozy meals by the fireside. PRESENTS. And cocoa topped with extra marshmallows.And before you know it you slowly start developing an extra candy-coating and would you look at that! The wash shrank my jeans again!
It happens every year.
So i’m really redoing this whole new years resolution business. Instead of starting all this i’m-eating-clean-and-going-to-the-gym-23-times-a-week business at the beginning of 2017. I’m planning on rolling through the rest of ’16 and right on into ’17 in full swing. Is this what 30 is all about? Becoming all sensible and stuff?
This is scary business.
And one of the ways I plan on embracing this new chapter oh so gracefully— have meals prepped and ready to go. Which,fingers-crossed, will keepme from binging on coconut oil kettle chips in my weakest hours.
This lemon roasted salmon with sweet potatoes and broccolini is perfectly portioned and ready to EAT. So there’s none of that middle stuff where you must think, linger at the refrigerator, open the pantry, and decide potato chips are totally acceptable.Here’s how we’re going to do it → perfectly portion little meal prep containergoes into the microwave and into your belly. None of that middle stuff. My Costco peeps – they have a 25 pack that they sell there if you need a TON.
By making and eating regular meals like sweet potatoes with lemon roasted salmon, we keep ourselves nourished, healthy, and stress-free in the food department. But that doesn’t mean we won’t play it a little fast and loose on the weekends or enjoy chocolate chip cookies that are fresh out of the oven.
This is about balance during the holidays.
Now let’s talk about this lemon roasted salmon with veggies. It’s simple. Just fill up sheet pans with wholesome ingredients — veggies — good carbs — protein and into the oven it goes.
- SALMON: A little lemon juice, a hint of butter, a pinch of garlic powder, and fresh herbs. Baste the salmon with lemon butter sauce andonto tray #1 it goes.
- SWEET POTATOES: on tray #2 we add the diced potatoes (skin on or off, do what you like) a drizzle on olive oil, salt, pepper, and a big pinch of cumin to really bring out the natural sweetness of the sweet potatoes.
- And finally, tray #3 has broccolini or broccoli — whatever you like. A drizzle of oil, a little salt and pepper.
What makes this meal prep lemon roasted salmonand veggies perfect is that all 3 things cook at the same temperature so you can pop 1 large sweet potato tray up top and 2 half sheets with the salmon and broccolini on the bottom. Start the potatoes first as they’ll need a whole 15 minutes more than the rest of the meal. Once the timer goes off, pop the salmon and broccolini into the oven and sit back, in 12-15 minutes your entire meal is DONE.
I like to put everything into meal prep containers and just have it ready to go but you can certainly use this as a dinner idea if you aren’t looking to have an extra set of tupperware containers in the refrigerator or if meal prep really isn’t your thing. You can even store each component of the meal in it’s own container and plate up before eating. I like the to-go boxes because during the workday, I don’t want to stop and plate food. Lazy?Sure, a little, but it’s also more efficient that way.
Also, just for a hint of freshness I pack the meal prep containers with alemon wedge — totally optional. It really just helps bring freshness to the whole meal.
Yield: 4 servings
Lemon Roasted Salmon with Sweet Potatoes and Broccolini
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Learn how to meal prep this easy lemon roasted salmon with sweet potatoes and broccolini. It's simple to do and works great for easy lunches and dinners! Just heat and EAT.
Ingredients
- 2 medium sweet potatoes, cubed
- sea salt + fresh black pepper
- ½ teaspoon cumin powder
- a few tablespoons of olive oil
- 4 cups of broccolini (or broccoli florets)
- 12 ounces of wild-caught salmon filets
- 1 tablespoon butter
- 2 tablespoons lemon juice
- ¼ teaspoon garlic powder
- ⅛ teaspoon red pepper flakes and/or fresh thyme (optional)
Instructions
- Preheat the oven to 425ºF.
- Arrange the diced sweet potatoes on one sheet pan and the broccolini on another sheet pan. Drizzle both with olive oil. Top the sweet potatoes with salt, pepper, and cumin, toss to combine. Toss the broccolini with the salt and pepper. Bake the sweet potatoes for 15 minutes, set broccolini aside.
- While the sweet potatoes are baking, prepare the salmon. In a small bowl, combine the butter, lemon juice, garlic powder, pepper flakes, thyme, salt and pepper. Heat in the microwave for 15 seconds or until the butter melts. Line a small baking sheet with foil, spray with cooking spray. Place the salmon filets on top. Drizzle with the prepared lemon sauce.
- When the timer on the potatoes goes off, remove and toss. Place back in the oven along with the broccolini and salmon for 12-15 minutes. Check on the salmon and broccolini around the 8 minute mark. I like my broccolini extra crunchy so I only cooked it until it was bright green. Salmon is done when firm to the touch. Baking time will vary depending on the thickness of the filet.
- Divide the veggies and salmon into containers and allow to cool slightly before refrigerating.
Notes
- veggies - You don't have to feel limited to using broccolini here. Use whatever veggies you like. Baking time will vary so just keep an eye on it till it's done to preference.
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30 Minute Meals By Diet Dinner Lunch Meal Prep Under 500 caloriesdinner lemon butter sauce lemon roasted salmon lunch meal prep roasted broccolini roasted salmon sweet potatoes weekly prep
originally published on Oct 28, 2016 (last updated May 19, 2020)
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29 comments on “Lemon Roasted Salmon with Sweet Potatoes and Broccolini”
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Jolene — Reply
I have a question about meal prepping fish. How do you prevent it from getting over cooked with reheating it? I cook the Salmon then when it gets reheated it is tough. Any suggestions would be great.
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Marzia — Reply
I would suggest under-roasting it by 3-5 minutes, that way when you reheat it in the microwave it won’t overcook. Sometimes I also just leave it at room temperature for about 30-45 minutes and have it at room temperature. Hope that helps!
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Sam — Reply
How many meal prep can the recipe make?
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Marzia — Reply
Hi Sam, as the recipe states, this makes enough for 4 portions but you can easily ½, double, or triple it to suit your needs.
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Karen — Reply
I have a question! I’m new to the whole meal prep thing, do you freeze the leftovers or just refrigerate them? And how long do they last? Thanks!
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Marzia — Reply
Hi Karen! You would just refrigerate the leftovers and consume within 4 days. You can halve the recipe if you don’t want to be eating the same thing everyday. I usually meal prep for two people so this makes 2 servings per week/per person. Hope that helps! 🙂
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Kim — Reply
This recipe is really easy to prepare and very filling. The dressing for the salmon and cumin really help to avoid it being bland. Perfect for lunches to take to work – thank you!
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Niki at Toot's Mom is Tired — Reply
That looks delicious! I need to meal prep this. I’m just getting into it and this is one of the few recipes I’ve found that actually looks like something I’d eat.
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Ella — Reply
Making this for this week’s lunches. My coworkers are going to be really jealous when they see and smell this. Looks yummy and at 8 WW points for the meal……winning! Broccolini is so hard to find in my local stores so I’m subbing Brussels sprouts instead. Cannot wait.
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Antonio Aquino — Reply
Great recipe! I’ve made this 3 times in 2 weeks! I noticed though that sweet potatoes do not come out as crispy or dry, like your pictures. Do you think it’s because I’m adding too much olive oil ?
Thanks!
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Dawn — Reply
I love broccolini. I found it once at the local farmer’s market years ago and cannot find it anywhere else. Where do you buy it?
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Marzia — Reply
Trader Joe’s and my local Sprouts store carry broccolini, so I usually get it from there. 🙂
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Jess — Reply
Made this last night, WOW DELISH!
Empty plates all around, definitely a new weeknight go to. -
Laura — Reply
Hi! Great recipe. Can you eat it cold?
Thanks -
Amy — Reply
Can you substitute sea bass or another less fishy fish for salmon?
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Marzia — Reply
You probably could. Just play around with the cooking time based on thickness and the type of fish you use!
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Samoni — Reply
This is one of my favorite meal-prep go-to for lunch during the week. It’s whole30-compliant if you use ghee instead of butter too!
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Mary Lou McVicker — Reply
LOVE THIS RECIPE!! I AM HAVING 4 GUESTS FOR LUNCH AND WONDER IF I CAN COVER THE COOKED FOOD WITH ALUMINUM FOIL AND PUT IT IN A 150 OR 200 TEMPERATURE FOR 30 MINUTES OR PERHAPS MORE SO I CAN LET THE GUESTS CHAT FOR AWHILE BEFORE I SERVE THE FOOD? I DON’T WANT TO “OVERCOOK”, SO I WOULD APPRECIATE HEARING FROM YOU TO SAY THAT IT WOULD BE OK!!! I HAVEN’T MADE THIS RECIPE YET.
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Marzia — Reply
If you’re cooking the salmon all the way through beforehand, I wouldn’t reheat it for that long unless it’s cold from the refrigerator. If you’re planning on making the salmon the same day (just a little ahead of your guests’ arrival) I would reheat for around 15 minutes in a 200ºF and that should do it. Any longer and I’m worried you might end up overcooking the fish and drying it out. Hope everyone enjoys it!
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Brenda — Reply
How many people does this recipe serve?
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M Carvell — Reply
Made this yesterday and loved it! Simple and delicious. I grilled my salmon fillets on my Big Green Egg for 8 min (slightly undercooked for reheating later.) Cumin in the sweet potatoes is a fantastic idea! For those in question, personally, when I reheat ANYTHING in the microwave I do so at a reduced power (30%) for a longer time. Keeps from breaking down sauces and drying out the meal.
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Ariel — Reply
How long can you keep it stored in the refrigerator?
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Linda — Reply
I made the Salmon tonight which I have never made before. It was delicious and I will make again. The sweet potato were really good with the cumin spice.
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Renee — Reply
Just cooling mine off and I’m so in love! On a fancier week I may do fresh salmon and broccolini but I already had steamed florets and frozen salmon ready for this week. Very easy to tweak and very hard not to snitch as I pack it up for lunches.
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Tashie — Reply
Made this for my 3 day work week and it came out amazing.Just had lipo and wanted to start on a high protein meal prep and this was very simple and tasty.
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Gohomeland — Reply
Just cooling mine off and I’m so in love!
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LuAnn Meeks — Reply
I like quick and easy. This looks tasty to try. Just me and husband so making dinners for two be real helpful. Have to try how do I download recipe?
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Jesse Cohron — Reply
Sounds delicious
4.5
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Yvonne — Reply
Looks fantastic but my question is when you reheat doesn’t it cook more? I don’t like overcooked fish or veggies
