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+ servings
One salmon fillet with green beans, lemon wedge, and tomatoes

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.
Course Gluten-Free, Main Course
Cuisine American
Diet Gluten Free, Kosher, Low Fat
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 people
Calories 429kcal
Author Rena



  • 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


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!


  • 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.


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