Meal Prep Salmon & Broccoli is an easy to make, super healthy, and a tasty recipe to include in your weekly meal planning. Roasted on sheets pans, prep and clean up are a breeze! Served with brown rice and teriyaki sauce.
How to Meal Prep Salmon
This recipe is a great way to plan your meals for the week and practice mindful clean eating.
I love to prepare these meals on Sunday and then pack in individual containers, like these Meal Prep Containers, to have on hand all week.
This healthy recipe is also simple and quick enough to serve as weeknight dinner. To start, marinate the salmon in the sesame dressing in the refrigerator for at least 30 minutes. The delicious marinade includes soy sauce, brown sugar, garlic, and ginger paste which you can find in the refrigerated produce section of the grocery store (fresh minced ginger works as well.)
Line a baking sheet with foil and add the salmon and any extra marinade. On another lined baking sheet, add the broccoli, garlic, salt, oil, and chili pepper.
In a preheated 425 degree oven, roast both the broccoli and salmon, rotating pans halfway through. It should take about 20-25 minutes to get a nice char on the broccoli and fully cook the salmon.
Meanwhile, cook the rice and portion 1/8 into individual containers. Add 1/8th of the salmon and broccoli, a container of teriyaki sauce (optional) and you are all set! A fridge full of healthy options to last you and your loved ones the entire week and for less than 450 calories per serving!
Try my other easy meal prep recipes like Make-Ahead Greek Chicken and Kale Quinoa Salad!
Love easy meal prep? Me too! Be sure to try my Mexican Chicken Fajita Bowl for another healthy and easy meal prep to add to your week.
Meal Prep Salmon & Broccoli
Ingredients
Roasted Salmon
- 2 pounds salmon, skin removed
- 1/4 cup brown sugar
- 1/4 cup olive oil
- 1 tablespoon soy sauce
- 1 tablespoon ginger paste or minced ginger
- 2 cloves garlic, minced
- 1 lemon, juiced
- 1 teaspoon sesame oil
- 1/2 teaspoon kosher salt
Roasted Broccoli
- 2 pounds broccoli florets
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon red chili flakes
Brown Rice
- 1 1/2 cups brown rice, dry
- 3 cups water
- 1/2 teaspoon kosher salt
- teriyaki sauce for serving, optional
Instructions
- Place salmon in a large ziplock bag. In a small bowl whisk together all of the salmon marinade ingredients. Pour the marinade into the bag with the salmon. Seal and refrigerate for at least 30 minutes.
- Preheat oven to 425 degrees. Line two large baking sheets with foil. Place the salmon on one of the baking sheets and drizzle any remaining marinade over it. Place the broccoli on the other baking sheet and toss with the garlic, olive oil, salt, and red chili flakes. Bake both trays at the same time for 20-25 minutes, rotating halfway through, until broccoli is slightly charred and salmon flakes.
- While salmon and broccoli roast, make the rice. Bring three cups of water to a boil. Add in salt and rice and reduce heat to a simmer. Cover and cook until al dente, about 25-30 minutes. Serve with teriyaki sauce (optional).
Notes
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