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Garlic Butter Salmon with Quinoa & Roasted Vegetables

Looking for a nutritious and delicious meal prep idea? These Garlic Butter Salmon with Quinoa & Roasted Vegetables bowls are packed with lean protein, healthy fats, and colorful vegetables. Prepare four portions in under an hour and store them in your 4-compartment food-grade silicone meal prep container for fresh, ready-to-eat lunches or dinners throughout the week.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4 Meal Prep Portion
Course: Main Course
Cuisine: Healthy Meal Prep
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon
  • 4 salmon fillets (150 g each)
  • 2 tablespoons melted butter
  • 3 garlic cloves, minced
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • Salt to taste
  • 1 tablespoon lemon juice
  • 1 teaspoon dried parsley
For the Quinoa
  • 1½ cups quinoa
  • 3 cups water
  • Pinch of salt
Vegetables
  • 2 cups broccoli florets
  • 2 carrots, sliced
  • 1 zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Equipment

  • 4-Compartment Food Grade Silicone Storage Container with Lid
  • Baking Tray
  • Saucepan
  • Measuring Cup
  • Knife
  • Mixing Bowl
  • Cutting Board
  • Oven

Method
 

  1. Preheat your oven to 200°C (400°F).
  2. Rinse the quinoa thoroughly. Cook it with water and a pinch of salt until fluffy, about 15 minutes.
  3. In a small bowl, mix melted butter, garlic, paprika, lemon juice, parsley, salt, and black pepper.
  4. Brush the garlic butter mixture over the salmon fillets.
  5. Arrange the vegetables on a baking tray, drizzle with olive oil, and season with salt and pepper.
  6. Place the salmon on the same tray and bake everything for 15–18 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.
  7. Let the food cool for 10 minutes.
  8. Divide the cooked quinoa evenly into the four compartments of your silicone storage container.
  9. Add one salmon fillet and a generous portion of roasted vegetables to each compartment.
  10. Seal the container with its lid and refrigerate or freeze.

Notes

  • Replace quinoa with brown rice or couscous if preferred.
  • Add asparagus, green beans, or Brussels sprouts for variety.
  • Garnish with fresh parsley and lemon wedges before serving.