Roasted Salmon and Veggies Lunch Prep
The easiest lunch you can make tomorrow and eat all week
Servings: 3
Ingredients
- 1 1/2 pounds salmon fillets
- Salt to taste
- Black pepper to taste
- 1 lemon cut into wedges
- 1 or 2 sweet potatoes peeled and cut into cubes or wedges
- 1 medium zucchini cut into cubes or sliced into rounds
- 2 tbsp extra virgin olive oil divided
- 1/4 tsp ground cinnamon optional
Instructions
- Preheat the oven to 400 degrees.
- Line a large rimmed baking sheet( or several smaller rimmed baking sheets) with foil. Lay the salmon skin-side down and sprinkle the filet with salt and pepper to your liking. Squeeze the lemon wedges over the salmon, covering evenly with the juice.
- Situate the sweet potatoes around the baking sheet, making sure they don't overlap. Sprinkle with salt and pepper and drizzle 1 tablespoon olive oil over the veggies. Carefully sprinkle the sweet potatoes with cinnamon, if using. Transfer the pan to the oven and bake for 15 minutes.
- Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the zucchini slices and sprinkle with salt and pepper. Cook, stirring occasionally, for 3 to 4 minutes, until the zucchini are a bit soft but still tender. Turn off the heat and set aside.
- Check on the salmon after 15 minutes by cutting through the thickest part of the filet with a knife. If it’s still bright pink inside, it should go back in the oven. If not, you’re good! Salmon cooked perfectly won’t have any bright pink inside and will flake apart easily. Overcooked salmon will be tough to cut through.
- If the sweet potatoes are not cooked yet, remove the salmon to a cutting board. Pop the baking sheet with the potatoes on it back into the oven for another 5 to 7 minutes. Remove when they're a bit soft and lightly browned.
- Divide the salmon, sweet potatoes, and zucchini among three meal prep containers. Cover and refrigerate for up to 3 days.
