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Two glass storage containers with a bed of quinoa topped with roasted sweet potatoes and broccolini and mustard maple salmon.
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5 from 6 votes

Easy Salmon Meal Prep Bowl

This easy salmon meal prep bowl has a base of quinoa and is topped with roasted veggies, mustard maple salmon and a lemon vinaigrette. Make this recipe over the weekend and have lunches ready to go for the week!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Lunch/Dinner
Cuisine: American
Keyword: salmon meal prep bowl
Servings: 4



  • 1 cup dry multi-colored quinoa
  • 2 cups vegetable broth or water


  • 2 bunches broccolini or broccoli
  • 2 medium sweet potatoes peeled or unpeeled, cubed
  • 2-3 cloves garlic minced
  • 2 Tablespoons avocado or olive oil divided
  • 1 teaspoons sea salt divided
  • ½ teaspoon ground pepper divided


  • 4 4-6 oz filets of salmon
  • 2 tablespoons whole grain mustard or dijon mustard
  • 2 Tablespoons lemon juice
  • 1 ½ Tablespoons pure maple syrup
  • 2 cloves garlic minced
  • kosher or fine sea salt to taste
  • fresh ground pepper to taste
  • Lemon Vinaigrette


  • Rinse and drain quinoa. Add quinoa and broth (or water) to a saucepan and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes.
    Tri-colored quinoa cooked in a pot.
  • Preheat the oven to 400°F and line a large baking sheet with parchment paper or foil.
  • Add the sweet potato chunks to a large bowl and toss with 1 Tablespoon oil, ½ teaspoon salt and ¼ teaspoon pepper. Keep the bowl for later use! Add sweet potato chunks to a sheet pan lined with parchment paper or foil and roast for 20 minutes at 400°F, flipping halfway.
    Sweet potato chunks on a parchment-lined baking sheet drizzled with olive oil.
  • Prepare broccolini by adding it to the same bowl you used for the sweet potatoes and tossing it with 1 Tablespoon oil, garlic, ½ teaspoon salt and ¼ teaspoon pepper. When the 20 minutes is up on the sweet potatoes add broccolini to one half of the baking tray and return to the oven to roast for 12-15 minutes, until sweet potatoes and broccolini is tender.
    Roasted sweet potatoes and broccolini on a parchment-lined baking sheet.
  • While veggies are roasting prep salmon. Season both sides of each salmon filet with salt and pepper. Place filets skin-side down on a parchment-lined baking dish or tray and roast for 10 minutes at 400°F.
    Four chunks of uncooked salmon sprinkled with seasonings in a rectangular baking dish.
  • While salmon is roasting, mix together mustard, lemon juice, maple and garlic. Remove salmon from oven, spread sauce over salmon and return to oven for 4-5 minutes or until salmon is cooked through and flaky. 
    Mustard maple dressing for salmon combined in a small mixing bowl with a small whisk.
  • To make the bowls, divide quinoa into 4 servings (about ½ cup). Top with veggies, salmon and a drizzle of lemon vinaigrette.
  • To meal prep: Add layer of quinoa and top with salmon, then add broccolini and sweet potatoes next to the salmon. Once ready to enjoy, heat if desired and top with a drizzle of dressing.



Serving: 1 bowl | Calories: 679kcal | Carbohydrates: 51g | Protein: 33g | Fat: 39g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 62mg | Sodium: 875mg | Potassium: 837mg | Fiber: 6g | Sugar: 10g