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Salmon & Couscous Meal Prep with Roasted Broccoli

Salmon & Couscous Meal Prep with Roasted Broccoli


  • Author: Claire
  • Total Time: 30 minutes
  • Yield: Serves 2

Description

Discover the delicious and nutritious Salmon & Couscous Meal Prep with Roasted Broccoli, a perfect solution for busy weekdays or meal planning. This easy-to-make dish features flaky salmon paired with fluffy couscous and crispy roasted broccoli, offering a satisfying blend of flavors that can be enjoyed throughout the week. Ideal for anyone looking to maintain a balanced diet without sacrificing taste, this recipe is your go-to option for healthy eating. With just 30 minutes of prep and cooking time, you can enjoy a delightful meal that keeps you energized.


Ingredients

Scale
  • 1 salmon fillet (~150g)
  • 1 cup dry couscous
  • 1 cup broccoli florets
  • 1 tsp olive oil
  • Salt, black pepper, garlic powder (to taste)
  • Fresh parsley (for garnish)
  • Lemon wedge (optional)

Instructions

  1. Cook the Couscous: Boil 1 cup of water with a pinch of salt. Stir in couscous, cover, and let sit for 5 minutes. Fluff with a fork.
  2. Roast the Broccoli: Preheat oven to 200°C (400°F). Toss broccoli florets with olive oil, salt, pepper, and garlic powder. Spread on a baking sheet and roast for 15-20 minutes until crispy.
  3. Cook the Salmon: Season salmon with salt, pepper, and olive oil. Bake at 180°C (350°F) for about 12-15 minutes or pan-sear until golden brown.
  4. Assemble: Layer couscous in your meal prep container, top with roasted broccoli and cooked salmon. Garnish with parsley and add a lemon wedge if desired.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: Healthy

Nutrition

  • Serving Size: 1 meal prep box (approximately 400g)
  • Calories: 520
  • Sugar: 2g
  • Sodium: 300mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 57g
  • Fiber: 6g
  • Protein: 36g
  • Cholesterol: 75mg

Keywords: Customize with your choice of vegetables or herbs. Substitute salmon with chicken or turkey for variation. Store leftovers in airtight containers; they keep well in the fridge for up to three days.