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Salmon meal prep containers with herb-crusted fillets and asparagus

Lemon-herb salmon with asparagus and quinoa

Salmon Meal Prep

Salmon Meal Prep

25 minEasy

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Servings

4

4 meals

Difficulty

Easy

Cost

Moderate

$$

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Salmon Meal Prep

Lemon-herb salmon with asparagus and quinoa

Perfectly baked lemon-herb salmon fillets with roasted asparagus and fluffy quinoa. An omega-3-rich meal prep that tastes just as good on day five as day one.

10m

Prep Time

15m

Cook Time

25m

Total Time

4

Servings

Easy

Difficulty

Moderate $$

Cost

Mediterranean CuisineMain CourseGluten-FreeDairy-Free
Sarah Chen
Sarah Chen

December 18, 2024(Updated April 13, 2026)

Salmon is a meal-prep superstar—it is rich in healthy fats that keep you full, and it reheats beautifully without drying out. Lemon and herbs keep it fresh and vibrant all week.

Why This Recipe Works

Baking salmon at 400°F for exactly 12 minutes produces a fillet that is perfectly cooked to eat hot and does not overcook when reheated. The lemon helps preserve freshness.

Ingredients

  • 4 salmon fillets (6 oz each)
  • 2 tbsp olive oil, 1 lemon (zest and juice), 2 cloves garlic minced, 1 tsp dried dill
  • 1 bunch asparagus, trimmed
  • 2 cups cooked quinoa
  • Salt, pepper, and lemon wedges
  • Optional: tzatziki or lemon-dill yogurt sauce
OvenBake

Test Kitchen Pick

Sheet Pan

Helpful Tool

Why a good sheet pan helps here

The pan is doing more work here than it looks like. A sturdy, evenly heating sheet pan gives you better browning and fewer hot spots.

This recipe benefits from more even oven contact and easier cleanup.

  • Promotes more even browning
  • Useful across weeknight roasts and baking

A heavy rimmed sheet pan is one of the highest-use tools in almost any kitchen.

Shop sheet pan options for this recipe

Instructions

  1. 1

    Mix olive oil, lemon zest, lemon juice, garlic, and dill; brush onto salmon fillets.

  2. 2

    Place salmon and asparagus on a sheet pan; season asparagus with oil, salt, and pepper.

  3. 3

    Bake at 400°F for 12-15 minutes until salmon flakes easily and asparagus is tender-crisp.

  4. 4

    Cook quinoa and fluff with a fork.

  5. 5

    Divide salmon, asparagus, and quinoa among 4 containers with lemon wedges.

Serving Suggestions

Ways to Serve This Dish

  • Serve with crusty artisan bread for dipping

  • Finish with a drizzle of high-quality extra virgin olive oil

  • Pair with a simple arugula salad dressed in lemon vinaigrette

Substitutions

SalmonTrout, arctic char, or cod

Cod needs slightly less cooking time

QuinoaBrown rice or farro

Both hold up well for the full week

DepthPantry

Test Kitchen Pick

Olive Oil

Helpful Pantry Staple

Why the olive oil matters

On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.

This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.

  • Useful in dressings, sauces, and finishing
  • Improves flavor without changing the recipe structure

A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.

Shop olive oil for this recipe

Tips & Storage

Pro Tips

  • Pull salmon from the oven when it is slightly underdone in the center—it will continue cooking as it rests.

  • Salmon tastes excellent cold over a salad for a variation midweek.

Storage

Refrigerate for up to 4 days. Salmon stores well but do not freeze cooked fillets.

Reheating

Microwave gently at 50% power for 90 seconds, or enjoy cold.

Nutrition Facts

Per serving (75mg) · 4 servings

Calories460
LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein18g
Carbohydrates32g
Fat38g
Fiber480mg
Sugar4g
Sodium6g

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Can I use frozen salmon?
Yes, thaw overnight in the fridge and pat very dry before seasoning.
What other vegetables work?
Green beans, broccolini, or zucchini all roast well alongside salmon.

Explore More

More Mediterranean RecipesMore Main CourseGluten-Free RecipesDairy-Free RecipesOven Recipes
Sarah Chen

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

View all recipes →

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