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Made in the oven, this Easy oven-Baked Salmon Meal Prep recipe is tender, flaky, nutritious, and the perfect option for a healthy dinner or lunch routine. Tossed in a sticky, savory, and sweet citrus-filled sauce, this baked salmon recipe is loaded with delicious flavors you will love.
Savory with slightly sweet flavors, this easy baked salmon for meal prep is going to become your next favorite option for lunch or dinner. Quick and easy to prepare in about 30 minutes, this recipe is perfect for busy weeknights!
You can make this salmon recipe with fresh or frozen green beans– both are delicious. This recipe is suitable for low-carb, paleo, dairy-free, and gluten-free diets and made with real ingredients only!
why you will love this baked salmon recipe
- Great for busy lifestyles: Meal prep is a great thing to do if you’re looking to eat healthy at home. With just a portion of your time, you can prep your meals for the week and bask in the joy of not having to do much for your lunch or dinner.
- Well-balanced and healthy: This healthy recipe is filled with fresh produce that is filled with nutrients. Healthy and full of protein, this salmon is perfect for those who follow clean diets!
- Easy to assemble: This meal prep recipe is not difficult at all. With just a handful of simple steps, you will have a yummy lunch or dinner ready in minutes.
Ingredients Needed to Make This Simple Salmon
This is just a list of ingredients you will need to make this oven-baked salmon meal prep. The full measurements of this recipe are down below.
green beans, fresh or frozen
coconut oil
coconut sugar
lemon juice, freshly squeezed
garlic cloves, minced
oregano, ground
thyme, ground
rosemary, ground
salmon, four fillets
tomatoes, cherry tomatoes
parsley, fresh
How to Make this Easy Baked Salmon
- Cook the green beans: First, cook the green beans. Prepare the water if you are boiling the green beans. If using frozen green beans, prepare in a large non-stick pan and cook for 10-12 minutes.
- Make the sauce: Next, preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Next, melt the coconut oil in a saucepan and add coconut sugar, lemon juice, garlic, oregano, thyme, rosemary, salt, and pepper and simmer for a minute.
- Toss the green beans: Next, drizzle half the sauce over the green beans.
- Bake the salmon: Next, place the salmon and tomatoes in the prepared pan and coat with sauce. Bake for 12-15 minutes.
- Transfer to meal prep containers: Next, allow the salmon to cool. Place in the meal prep containers and store in the refrigerator for up to three days.
- Serve: Reheat and enjoy!
Recipe Notes and Tips
- Store the leftovers in the refrigerator for up to three days.
- See the recipe card for different cooking methods for green beans.
- Substitute the coconut sugar for MonkFruit sweetener, Swerve, maple syrup, or honey.
- Don’t like green beans, swap it with any other veggie of choice.
- If you want to swap the salmon for another type of fish like Cod, or even swap it for chicken if you don’t like seafood.
Frequently Asked Questions
All types of things! From potatoes to salads, veggies, or any side dish imaginable. You can serve this easy baked salmon recipe with roasted potatoes, potatoes au gratin, or this roasted beet salad.
If the salmon easily flakes when you rub it with a fork or knife, then it is cooked. If you want to make sure, you can use a meat thermometer. The FDA recommends you cook the salmon at an internal temperature of 145°F.
You can bake salmon either way! For this recipe, we kept this salmon uncovered for a nice and crispy finish. We keep the salmon uncovered for most of our recipes because it doesn’t take much for salmon to cook through.
You should cook salmon to at least 140-145 degrees Fahrenheit. This is the FDA recommendation for the internal temperature of perfectly cooked Salmon.
Other salmon Recipes You’ll Enjoy
Chili Salmon Recipe with Zoodles
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Oven Baked Salmon Meal Prep
Ingredients
Sauce
- 2 tablespoons coconut oil
- 2 tablespoons coconut sugar
- kosher salt and pepper , to taste
- 2 tablespoons lemon juice
- ½ teaspoon dried oregano
- 3-4 garlic cloves, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
Salmon Bake
- 4 salmon fillets
- 1 pound cherry tomatoes
- 8 ounces green beans, fresh or frozen
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
Instructions
To Cook The Green Beans
- Bring a large pot of salted water to a boil. Carefully drop the green beans into the boiling water and cook until beans are just tender, about 3-5 minutes. Drain the boiled green beans into a colander, then season with salt and pepper.
- If using frozen green beans, add them to a large non-stick pan and place over medium-low heat. Cook stirring occasionally, until beans are hot and tender, about 10-12 minutes.
To Cook The Salmon
- Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
- Melt the coconut oil in a small saucepan and stir in the remaining ingredients for the sauce. Simmer and whisk for a minute just until garlic starts to release it's flavor. Take off the heat.
- Drizzle half of the sauce over the beans and toss well.
- Place the salmon and cherry tomatoes in the prepared sheet pan and drizzle the remaining half over and gently rub to evenly coat.
- Bake for 12-15 minutes, or until salmon is flaky and cherry tomatoes are bursted. Garnish with freshly chopped parsley.
- Allow the salmon to cool, then place into meal prep containers are refrigerate for up to 3 days.
- Just before serving, reheat and enjoy!
Notes
- Store the leftovers in the refrigerator for up to three days.
- See the recipe card if different cooking methods for green beans.
- Substitute the coconut sugar for MonkFruit sweetener, Swerve, maple syrup, or honey.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
