Sure, weekend meal prepping may seem like too much of a time suck, but this recipe proves otherwise. Simply whip up your quinoa—one of the quickest cooking grains!—while your salmon and veggies are in the oven, and before you know it, you’ve prepped 4 healthy lunches for your busy week ahead. Best of all, this nutritionally balanced meal comes together in under an hour, making it a totally doable Sunday night activity.
Meal prep pro-tip: Most of these ingredients stay fresh for 4 days in the fridge, so prepping more than that many lunches isn't wise, unless you plan to eat them for dinner too.
4 x 4-ounce wild-caught salmon filets
2 cups cooked quinoa (cooked according to packet directions)
1½ cups cauliflower florets
1½ cups halved brussels sprouts
1½ cups wedged shallots
1½ cups chopped rainbow carrots
salt, pepper, and thyme leaves to season
extra virgin olive oil
1. Preheat oven to 400F degrees. Add all vegetables to a parchment-lined baking sheet, leaving some space in the center of the pan. Drizzle vegetables with olive oil, sprinkle with salt, pepper, and thyme, and toss to coat. Roast vegetables for 20 minutes.
2. Remove baking sheet from oven and place salmon filets in the center of the sheet. Sprinkle the fish with salt and pepper. Return to oven and cook salmon and vegetables for a further 20 minutes. Remove from oven.
3. Divide the quinoa evenly between four glass meal-prep containers (we used these ones, which are leak-proof). Top with a combination of roasted vegetables and one salmon filet.
4. Store your meal-prepped lunches in the refrigerator for up to four days. Reheat in the microwave when you’re ready to eat.
TIP: You can boost the flavor of your individual lunch boxes through the week to keep things interesting. Add a dollop of pesto, hot sauce or Korean gochujang, a drizzle of balsamic vinegar reduction, or a blend of dijon mustard and maple syrup.
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