Roasting the onion, asparagus, and salmon on a single baking sheet makes this restaurant-worthy meal a snap to clean up.
Prep Time
5 minutes
Cook Time
20 minutes
Makes
4 servings
Serving Size
1 assembled meal
nutrition per serving Protein 30g / Carbohydrates 30g / Fiber 5g / Sugars 4g / Fat 28g / Calories 492
1 bunch asparagus, woody ends removed, about 11⁄4lb (600g) total
1 medium yellow onion, sliced into half-moons
4 tbsp olive oil
4 pieces skinless salmon, each about 41⁄2oz (125g)
Juice of 1 large lemon
1 tbsp dried dill
1⁄2 tsp salt
1⁄2 tsp freshly ground black pepper
2 cups cooked brown rice, to serve
1
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
2
Spread the onion and asparagus evenly across the prepared baking sheet. Drizzle with 2 tbsp olive oil and toss to coat. Place in the oven and roast for 10 minutes.
3
Remove the tray from the oven and arrange the salmon on top of the vegetables. Squeeze the lemon over the salmon and vegetables, and drizzle with the remaining 2 tbsp olive oil. Sprinkle the dill, salt, and pepper over top. Return the tray to the oven to roast for another 10 minutes, until salmon is lightly browned on top.
➥ Return to Prep Day Action Plan while salmon roasts.
4
To assemble the meals, place 1⁄2 cup cooked brown rice into each of 4 meal prep containers. Add an equal portion of asparagus and onions to each container, and top with 1 piece of salmon.