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–+ servings
Four salmon fillets baked on a sheet pan with roasted sweet potato slices, red onion wedges, and green beans.

Salmon Recipes Meal Prep That Actually Tastes Great

This recipe provides a delicious and healthy way to meal prep salmon and vegetables. It's designed for busy individuals and families who want nutritious meals without sacrificing flavor.
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Prep Time 20 minutes
Cook Time 25 minutes
Marinating Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade
  • 3 tablespoons avocado oil or olive oil
  • 1/4 cup lemon juice from 1 medium lemon
  • 2 garlic cloves finely minced
  • 1 tablespoon fresh dill or ½ teaspoon dried dill
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon black pepper
For the Salmon and Vegetables
  • 1.25 pound salmon fillets
  • 1 pound sweet potato 1 large or 2 small, thinly sliced
  • 12 ounces fresh green beans trimmed
  • 1/2 red onion thinly sliced
  • 1/2 lemon thinly sliced

Equipment

  • Baking sheet
  • Parchment paper
  • Small bowl

Method
 

  1. Preheat your oven to 425℉. Line a large rimmed baking sheet with parchment paper and set it aside.
  2. Make the marinade. Whisk together the oil, lemon juice, garlic, dill, salt, and pepper in a small bowl. Set aside 2 tablespoons of the marinade for later use.
  3. Place the salmon fillets in a shallow dish. Pour half of the remaining marinade (not the reserved 2 tablespoons) over the salmon. Put the salmon in the fridge to marinate while you prepare the vegetables.
  4. Wash and peel the sweet potato. Thinly slice the sweet potato into rounds about ⅛-inch thick using a knife or mandolin slicer.
  5. Place the sweet potato slices on the prepared baking sheet. Drizzle with the other half of the marinade that you used for the salmon. Toss the sweet potato slices to coat, then spread them into an even layer on the baking sheet.
  6. Place the baking sheet in the preheated oven and bake for 10 minutes. After 10 minutes, remove the pan. Move the sweet potatoes to one side of the pan to create space for the green beans and onion.
  7. Drizzle the green beans and onion with the reserved 2 tablespoons of marinade. Toss them to coat, then spread them evenly in a thin layer next to the sweet potatoes. Return the pan to the oven and bake for an additional 5 minutes.
  8. After 5 minutes, remove the pan from the oven. Make a space in the center of the pan for the marinated salmon fillets. Top each salmon fillet with a lemon slice or two and sprinkle with a little salt and pepper.
  9. Place the baking sheet back into the oven. Bake for 10-15 minutes, or until the salmon flakes easily with a fork and is no longer opaque. The sweet potato slices should be tender and the green beans crisp-tender.
  10. Serve the salmon and vegetables with additional lemon slices, salt, and pepper, if desired.

Notes

This recipe is perfect for meal prepping. Divide the cooked salmon and vegetables into individual containers for easy lunches or dinners throughout the week.

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