Easy Salmon Meal Prep Bowl Recipe (Print Version)

# Ingredients:

→ Quinoa

01 - 1 cup dry multi-colored quinoa
02 - 2 cups vegetable broth or water

→ Vegetables

03 - 2 bunches broccolini, or broccoli
04 - 2 medium sweet potatoes, peeled or unpeeled, cubed
05 - 2-3 cloves garlic, minced
06 - 2 tablespoons avocado or olive oil, divided
07 - 1 teaspoon sea salt, divided
08 - ½ teaspoon ground pepper, divided

→ Salmon

09 - 4 4-6 oz salmon fillets
10 - 2 tablespoons whole grain mustard, or Dijon mustard
11 - 2 tablespoons lemon juice
12 - 1 ½ tablespoons pure maple syrup
13 - 2 cloves garlic, minced
14 - kosher or fine sea salt, to taste
15 - fresh ground pepper, to taste

→ Lemon Vinaigrette

16 - Lemon Vinaigrette (recipe not provided)

# Instructions:

01 - Rinse and drain quinoa. Add quinoa and broth (or water) to a saucepan and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes.
02 - Preheat the oven to 400°F and line a baking sheet with parchment paper or foil. Toss sweet potato chunks with 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast for 20 minutes, flipping halfway.
03 - Toss broccolini with 1 tablespoon oil, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Add to the baking sheet with sweet potatoes and roast for 12-15 minutes until tender.
04 - Season both sides of each salmon fillet with salt and pepper. Place fillets skin-side down on a parchment-lined baking dish and roast for 10 minutes.
05 - Mix together mustard, lemon juice, maple syrup, and garlic. Spread the sauce over the salmon and return to the oven for 4-5 minutes until cooked through and flaky.
06 - Divide quinoa into 4 servings (about ½ cup each). Top with veggies, salmon, and a drizzle of lemon vinaigrette.
07 - Layer quinoa, salmon, broccolini, and sweet potatoes in meal prep containers. Heat if desired and top with a drizzle of dressing before serving.

# Notes:

01 - Customize with your favorite veggies like carrots or Brussels sprouts.
02 - Substitute quinoa with rice or couscous.
03 - Store in an airtight container in the refrigerator for up to 4 days.
04 - Freeze the cooked salmon for up to 3 months.
05 - Prepare the vinaigrette and store it separately until ready to use.

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