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Salmon meal prep bowls with title reading Moist Salmon Meal Prep Bowls Recipe with Lemon-Dill Sauce
Good Fork Daily Editorial Kitchen

Moist Salmon Meal Prep Bowls Recipe with Lemon-Dill Sauce

5 from 1 vote
Four moist salmon and quinoa bowls with roasted asparagus, lemon-dill yogurt sauce and an estimated 41 grams of protein each.
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Prep Time 25 minutes
Cook Time 20 minutes
Resting 5 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Lunch, Main Course
Cuisine: American
Calories: 535
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 cups dry quinoa rinsed, 215 grams
  • 2 1/4 cups water or low-sodium broth 540 milliliters
  • 1 1/2 pounds center-cut skin-on salmon cut into 4 portions, 680 grams
  • 1 pound asparagus woody ends trimmed, 454 grams
  • 3 tablespoons olive oil divided, 42 grams
  • 1 teaspoon lemon zest finely grated
  • 2 tablespoons fresh lemon juice divided, 30 milliliters
  • 1 teaspoon garlic powder
  • 1 teaspoon dried dill
  • 3/4 teaspoon fine salt divided
  • 1/2 teaspoon black pepper divided
  • 1 cup plain Greek yogurt 240 grams
  • 2 tablespoons fresh dill chopped
  • 1 teaspoon Dijon mustard
  • 1 small cucumber diced and dried, about 180 grams

Equipment

  • Medium saucepan with lid
  • Large rimmed sheet pan
  • Food thermometer
  • Mixing bowl
  • Four containers and four sauce cups

Method
 

  1. Cook rinsed quinoa in water or broth according to its package, rest covered 5 minutes, fluff and spread on a shallow tray.
  2. Heat oven to 400°F and arrange salmon skin-side down on one half of a lined sheet pan.
  3. Mix 2 tablespoons oil, zest, 1 tablespoon lemon juice, garlic, dried dill, 1/2 teaspoon salt and 1/4 teaspoon pepper; season salmon and asparagus.
  4. Roast 10 minutes, then check individually; remove salmon at 145°F and asparagus when crisp-tender, usually 11 to 16 minutes.
  5. Whisk yogurt, fresh dill, Dijon, remaining lemon juice, oil, salt and pepper, then fold in dried cucumber.
  6. Rest salmon 5 minutes, divide quinoa and asparagus among four containers, add salmon and pack sauce separately.

Notes

  • Use similarly thick center-cut salmon portions.
  • Remove salmon when the thickest center reaches 145°F.
  • Cool quinoa in a shallow layer.
  • Pack yogurt sauce separately and add after reheating.
  • Refrigerate 3 to 4 days; quality is best during the first 3.
  • Contains fish and milk; Dijon may contain sulfites.
  • This recipe was developed through culinary research and editorial review.