Baked Salmon With Assorted Veggies & Brown Rice
Here’s a summery update on another meal prep classic with baked salmon, summer squash, red pepper, rice and spinach.
Servings Prep Time
3meals 15mins
Cook Time
40mins
Servings Prep Time
3meals 15mins
Cook Time
40mins
Ingredients
Main ingredients
mustard glaze for salmon
Instructions
  1. Preheat oven to 400. Prepare 1 baking dish & 1 large baking sheet (or 2 small baking sheets) with olive oil or cooking spray. Lay out three meal prep containers.
  2. Cook the rice according to the package and add cilantro while it cooks.
  3. On the baking sheets, spread out the zucchini, yellow squash and pepper. Make sure they’re not touching (but it’s ok if they are). Sprinkle salt, pepper & olive oil on all veggies. Add rosemary & thyme to zucchini and yellow squash (optional). Bake for 20 mins – optional to flip halfway through. Pepper will cook the fastest.
  4. Mix all the glaze ingredients together in a bowl. Then place the salmon in the baking dish. Cover with the glaze. Add more rosemary and thyme on top. Bake for 15-20 minutes depending on thickness. Always cut into the salmon to check if it’s done!
  5. If using spinach, add a handful to each container, raw.
  6. Divide the cooked rice, salmon, peppers, zuke and yellow squash into three and add to the containers over the spinach if using. (The spinach will get soft with warm food on top). Garnish rice with more cilantro.
Recipe Notes

These meals should last up to four days in your fridge when stored in airtight containers. You can heat them up in the microwave (one minute and 30 seconds), in the oven on low heat or on the stove (about five minutes)!

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