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Lemon Dill Salmon Meal Prep - Bright, Fresh, and Ready for the Week

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 salmon fillets (about 4–6 ounces each), skin-on or skinless
  • 2 lemons (zest and juice), plus extra slices for garnish
  • 3 tablespoons fresh dill, finely chopped (plus more for serving)
  • 3 cloves garlic, minced
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup (optional, for balance)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika (optional, for warmth and color)
  • 1 pound baby potatoes or cooked brown rice/quinoa for a grain base
  • 12 ounces asparagus or green beans, trimmed
  • 1 red bell pepper, sliced
  • 1 tablespoon olive oil (for veggies)
  • 1/2 teaspoon garlic powder (for veggies)
  • Lemon wedges, for serving
  • Meal prep containers (3–4, microwave-safe)

Method
 

  1. Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
  2. Make the marinade: In a small bowl, whisk together lemon zest, lemon juice, dill, minced garlic, olive oil, Dijon, honey (if using), salt, pepper, and paprika. Taste and adjust salt or lemon as needed.
  3. Season the salmon: Pat the salmon dry with paper towels. Place on one side of the sheet pan. Spoon the marinade over the fillets, coating the tops well. Let sit while you prep the vegetables.
  4. Prep the veggies: If using baby potatoes, halve or quarter them for quicker cooking. Toss potatoes, asparagus/green beans, and bell pepper with olive oil, garlic powder, salt, and pepper. Spread on the other side of the sheet pan. If your pan is crowded, use a second pan to avoid steaming.
  5. Roast: Bake for 12–15 minutes, depending on the thickness of your salmon. The fish should flake easily with a fork and remain slightly translucent in the center. Potatoes may need 20–25 minutes total; if so, start them first and add salmon and tender veggies in the last 12–15 minutes.
  6. Cook grains (if using): While the tray bakes, cook brown rice or quinoa according to package directions. Fluff with a fork and season lightly with salt and a squeeze of lemon.
  7. Rest and portion: Let the salmon rest for 5 minutes. Portion grains or potatoes and vegetables into your containers. Top with a salmon fillet. Add a lemon wedge and a sprinkle of fresh dill.
  8. Cool and store: Let containers cool, uncovered, for 15–20 minutes before sealing. Refrigerate up to 4 days.