Sheet Pan Salmon Meal Prep

How to Make Sheet Pan Salmon Meal Prep

1. 1

   Step 1: Prep potatoes and preheat oven

   Preheat the oven to 425°F (220°C). Place halved baby potatoes in a pot, cover with cold water, add 1 tsp of the salt from the combined salt & pepper, bring to a boil, and simmer 6–8 minutes until just tender; drain and let steam-dry while you prepare the rest.

   For this step

   • 1 1/2 lbBaby potatoes, halved
   
2. 2

   Step 2: Season potatoes and start roasting

   Toss the par-cooked potatoes on a rimmed sheet pan with 1 tablespoon olive oil, smoked paprika, and half the minced garlic until evenly coated. Spread potatoes in a single layer and roast for 12–15 minutes to begin browning while you assemble the remaining ingredients.

   For this step

   • 1 tspSmoked paprika
   • 3 clovesGarlic, minced
   
3. 3

   Step 3: Add vegetables and arrange salmon

   In a bowl, toss broccoli florets and halved cherry tomatoes with the remaining 2 tablespoons olive oil and remaining garlic. Remove the sheet pan from the oven, push potatoes to the edges, and add the broccoli and tomatoes to the pan. Pat salmon fillets dry, season both sides with the remaining salt & pepper, drizzle with a little olive oil and lemon juice, then nestle the fillets among the vegetables (skin-side down if applicable).

   For this step

   • 4 cupsBroccoli florets
   • 2 cupsCherry tomatoes, halved
   • 4 filletsSalmon fillets (about 6 oz / 170 g each), skin-on or skinless
   
4. 4

   Step 4: Roast until salmon is just cooked

   Return the pan to the oven and roast 8–12 minutes, depending on fillet thickness, until salmon reaches 125–135°F (52–57°C) for medium doneness and vegetables are tender and lightly charred. Rotate the pan once halfway through for even browning.
   
5. 5

   Step 5: Rest, finish and portion

   Let the salmon rest 2–3 minutes, then zest the lemon over the pan and squeeze any remaining lemon juice on top. Divide into four meal-prep containers (one fillet each) with equal portions of potatoes and vegetables; refrigerate up to 4 days or freeze without lemon for longer storage.
   

1. Preheat the oven to 425°F (220°C). Place halved baby potatoes in a pot, cover with cold water, add 1 tsp of the salt from the combined salt & pepper, bring to a boil, and simmer 6–8 minutes until just tender; drain and let steam-dry while you prepare the rest.
2. Toss the par-cooked potatoes on a rimmed sheet pan with 1 tablespoon olive oil, smoked paprika, and half the minced garlic until evenly coated. Spread potatoes in a single layer and roast for 12–15 minutes to begin browning while you assemble the remaining ingredients.
3. In a bowl, toss broccoli florets and halved cherry tomatoes with the remaining 2 tablespoons olive oil and remaining garlic. Remove the sheet pan from the oven, push potatoes to the edges, and add the broccoli and tomatoes to the pan. Pat salmon fillets dry, season both sides with the remaining salt & pepper, drizzle with a little olive oil and lemon juice, then nestle the fillets among the vegetables (skin-side down if applicable).
4. Return the pan to the oven and roast 8–12 minutes, depending on fillet thickness, until salmon reaches 125–135°F (52–57°C) for medium doneness and vegetables are tender and lightly charred. Rotate the pan once halfway through for even browning.
5. Let the salmon rest 2–3 minutes, then zest the lemon over the pan and squeeze any remaining lemon juice on top. Divide into four meal-prep containers (one fillet each) with equal portions of potatoes and vegetables; refrigerate up to 4 days or freeze without lemon for longer storage.