Easy High Protein Salmon Meal Prep Bowls (5 Days, 35g Protein)
These easy high-protein salmon meal prep bowls combine flaky salmon, quinoa, roasted broccoli, crisp vegetables, and a creamy Greek yogurt dressing for a balanced meal with 35 grams of protein per serving. Ready in just 30 minutes, they're ideal for healthy lunches, meal prep, and busy weekdays.
Equipment
- large skillet
- baking sheet
- mixing bowl
- whisk
- chef's knife
- cutting board
- meal prep containers
Ingredients
- 2 lbs wild-caught salmon fillets
- 2 cups cooked quinoa
- 3 cups broccoli florets
- 2 cups shredded cucumber and carrots
- 1 avocado
- 3 tbsp olive oil
- 1 lemon
- 1/2 cup plain Greek yogurt
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
- 1 tbsp fresh dill, chopped (optional)
- 1 tsp garlic powder
- salt and black pepper to taste
Instructions
- Preheat the oven to 400°F. Pat the salmon dry with paper towels. Toss the broccoli with 1 tablespoon olive oil, salt, and pepper and spread onto a baking sheet.
- Roast the broccoli for about 15 minutes until tender and lightly charred around the edges.
- Heat the remaining olive oil in a large skillet over medium-high heat. Season the salmon with garlic powder, salt, and pepper. Sear for 4–5 minutes, flip carefully, and cook another 2–3 minutes until the salmon flakes easily.
- Whisk together the Greek yogurt, Dijon mustard, minced garlic, juice from half the lemon, fresh dill if using, salt, and pepper until smooth.
- Cook the quinoa according to the package directions if not already prepared. Allow it to cool slightly.
- Divide the quinoa evenly among five meal prep containers. Add roasted broccoli, shredded cucumber and carrots, and top each bowl with a salmon fillet broken into large chunks.
- Store the dressing separately and add sliced avocado fresh before serving. Refrigerate the bowls for up to 5 days.
Notes
Store the dressing separately until serving to keep the vegetables crisp. Add avocado just before eating to prevent browning. These bowls stay fresh in the refrigerator for up to 5 days. Substitute quinoa with brown rice, farro, or cauliflower rice as desired.