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–+ servings
One salmon fillet with green beans, lemon wedge, and tomatoes
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5 from 5 votes

Oven Baked Salmon Meal Prep

This Easy Baked Salmon Meal Prep recipe is tender, flaky, nutritious, and the perfect option for a healthy dinner or lunch routine. Made with fresh and crunchy green beans, juicy ripe tomatoes that are tossed with a savory and sweet citrus sauce.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Gluten-Free, Main Course
Cuisine: American
Diet: Gluten Free, Kosher, Low Fat
Servings: 4 people
Author: Rena

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

Calories: 429kcal | Carbohydrates: 16g | Protein: 36g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 94mg | Sodium: 686mg | Potassium: 1232mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1192IU | Vitamin C: 39mg | Calcium: 68mg | Iron: 3mg