Sheet-Pan Salmon Broccoli Meal Prep
One sheet pan of lemon-garlic salmon and roasted broccoli over rice or greens—healthy USA meal prep with omega-3s and zero fuss. Roast salmon to 145°F opaque and flake, then portion for high-protein lunches all week.
🛒Ingredients
- 1 1/2 pounds salmon fillets, skin-on or skinless
- 5 cups broccoli florets
- 3 tablespoons olive oil, divided
- 3 garlic cloves, minced
- 1 lemon, zested and cut into wedges
- 1 teaspoon paprika
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 3 cups cooked brown rice or mixed greens for serving
- Optional: chili flakes
🔧Kitchen Tools Needed
- Rimmed sheet pan
- Parchment
- Instant-read thermometer
- Meal-prep containers
📝Instructions
- 1
Preheat oven to 425°F. Line a large rimmed sheet pan with parchment.
- 2
Toss broccoli with 2 tablespoons olive oil, half the garlic, salt, and pepper. Spread on the pan; roast 8 minutes.
- 3
Pat salmon dry. Rub with remaining oil, garlic, lemon zest, paprika, salt, and pepper.
- 4
Push broccoli aside; nestle salmon on the pan. Roast 8–12 minutes more until salmon reaches 145°F in the thickest part and flakes easily.
- 5
Squeeze lemon over everything. Portion with rice or greens into containers.
- 6
Cool, refrigerate within 2 hours up to 3 days. Reheat gently to 165°F or enjoy salmon cold over greens.
🥗Nutrition Information
⚡Calories per serving: 460
🏷️Recipe Tags
❓Frequently Asked Questions
Frozen salmon?
Thaw fully in the refrigerator overnight; pat very dry before seasoning.
No broccoli?
Use asparagus, green beans, or Brussels sprouts; adjust roast time until tender.
Skin on or off?
Either works; skin-on helps protect the flesh. Remove skin after cooking if preferred.
Food safety?
Cook salmon to 145°F; chill within 2 hours; seafood leftovers ideally within 3 days; reheat to 165°F.
