Baked Honey Salmon and Asparagus Meal Prep Bowls

top view grilled salmon over quinoa with a side of grilled asparagus topped over quinoa

5 from 3 votes

Baked Honey Salmon and Asparagus Meal Prep Bowls

Baked Honey Salmon & Asparagus Bowls are a delicious, high-protein meal that is perfect for meal prep. Filets of salmon are seasoned with honey, garlic powder, salt, and cayenne pepper.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings: servings

Author: Rena

Ingredients

1 tbsp olive oil divided
2 tbsp honey
1 tsp garlic powder
1/2 tsp kosher salt
1/2 tsp cayenne pepper or to taste
4 (6 oz) skinless salmon filets
1.5 lb asparagus ends trimmed
2 cloves garlic minced
2 cups cooked quinoa
1 lemon cut into wedges
1 tbsp toasted sesame seeds

Instructions

Preheat your oven to 350F for and line a sheet pan with parchment paper. In a small bowl, combine 1 tablespoon of the oil, honey, garlic powder, salt, and cayenne pepper.
Rub the salmon filets with this mixture and place them on the prepared sheet pan. Bake for 10 minutes.
Meanwhile, toss the asparagus with the remaining tablespoon of oil, minced garlic, salt, and pepper to your taste.
Place the asparagus next to the salmon in the pan and bake for 5-7 minutes more, until the salmon is flaky and the asparagus is just tender.
Assemble the meal prep bowls by dividing the cooked quinoa into 4 glass containers. Once the salmon and asparagus are done baking, allow them to cool, then add to the meal prep containers together with the lemon wedges.
Sprinkle with sesame seeds and refrigerate for no more than 3 days.

Notes

Store leftovers in airtight containers.
The salmon, veggies, and quinoa will keep fresh, in the fridge, for up to about 3 days.
If you prefer to use another protein you can. swap the salmon with any other fish or chicken breast
Instead of honey, you may use maple syrup
Swap quinoa with White rice, brown rice, or cauliflower rice.

Nutrition