Made in the oven, this Easy Oven-Baked Salmon Meal Prep delivers tender, flaky fish with bright, citrusy flavor. The salmon is glazed in a sticky, savory-sweet sauce and paired with crisp green beans and burst cherry tomatoes for a nutritious lunch or dinner option that’s ideal for meal prepping.
Savory with a hint of sweetness, this easy-baked salmon is ready in about 30 minutes, making it perfect for busy weeknights. You can use fresh or frozen green beans—both work well—and the recipe fits low-carb, paleo, dairy-free, and gluten-free diets, using simple, real ingredients.
Recipe summary
- Great for busy lifestyles: Meal prep saves time and helps you eat healthier during the week. Prepare several portions at once and enjoy quick, ready-made lunches or dinners.
- Well-balanced and healthy: This meal includes lean protein and vegetables for a nutrient-rich plate that supports clean-eating goals.
- Easy to assemble: With a few straightforward steps you’ll have a flavorful meal ready in minutes.
Ingredients you will need
Below is a short ingredient list for this oven-baked salmon meal prep. Full measurements are included in the recipe card.
- Green beans (fresh or frozen)
- Coconut oil
- Coconut sugar (or preferred sweetener)
- Fresh lemon juice
- Garlic cloves, minced
- Dried oregano
- Dried thyme
- Dried rosemary
- Salmon fillets (4)
- Cherry tomatoes
- Fresh parsley, chopped
How to make this oven-baked meal prep salmon
- Cook the green beans: If using fresh green beans, bring a large pot of salted water to a boil and cook until just tender, about 3–5 minutes, then drain and season. For frozen beans, sauté in a non-stick pan over medium-low heat for 10–12 minutes until heated through and tender.
- Make the sauce: Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper. Melt coconut oil in a small saucepan, then whisk in coconut sugar, lemon juice, minced garlic, dried oregano, thyme, rosemary, and salt and pepper. Simmer briefly until fragrant, about a minute, then remove from heat.
- Toss the green beans: Drizzle about half the sauce over the cooked green beans and toss to coat evenly.
- Bake the salmon: Arrange the salmon fillets and cherry tomatoes on the prepared sheet pan. Drizzle the remaining sauce over the salmon and gently rub it to coat. Bake for 12–15 minutes, or until the salmon flakes easily and the tomatoes have burst.
- Assemble and store: Allow the salmon to cool slightly, then divide the salmon, green beans, and tomatoes into meal prep containers. Refrigerate for up to three days.
- Serve: Reheat before serving and garnish with freshly chopped parsley.
Recipe notes and tips
- Store leftovers in the refrigerator for up to three days.
- Swap coconut sugar for Monk Fruit sweetener, Swerve, maple syrup, or honey to suit your preference.
- If you don’t care for green beans, substitute another favorite vegetable.
- Prefer a different protein? You can use firm white fish like cod or even chicken breasts—adjust cooking time accordingly.
Frequently Asked Questions
Baked salmon pairs well with many sides—potatoes, salads, grains, or roasted vegetables. The bright sauce in this recipe complements roasted or mashed potatoes, steamed rice, or a fresh leafy salad.
Salmon is done when it flakes easily with a fork. For precise doneness, the FDA recommends an internal temperature around 145°F (63°C), though many prefer to remove it slightly earlier for a moister result.
You can bake salmon either way. This recipe calls for baking uncovered to achieve a slightly crisp exterior while keeping the interior tender.
Bake salmon at 425°F (220°C) for about 12–15 minutes, depending on thickness, until flaky and cooked through.
Other salmon recipes you’ll enjoy
- BBQ Salmon Recipe
- Healthy Creamy Salmon Pasta
- Salmon Avocado Salad
- Baked Teriyaki Salmon
- Lemon Garlic Salmon
- Chili Salmon with Zoodles
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Oven Baked Salmon Meal Prep
Ingredients
Sauce
- 2 tablespoons coconut oil
- 2 tablespoons coconut sugar (or substitute)
- Kosher salt and pepper, to taste
- 2 tablespoons lemon juice
- 1/2 teaspoon dried oregano
- 3–4 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
Salmon Bake
- 4 salmon fillets
- 1 pound cherry tomatoes
- 8 ounces green beans (fresh or frozen)
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
Instructions
To cook the green beans
- Bring a large pot of salted water to a boil. Add fresh green beans and cook 3–5 minutes until just tender. Drain and season with salt and pepper.
- For frozen green beans, heat in a large non-stick pan over medium-low, stirring occasionally, until hot and tender, about 10–12 minutes.
To cook the salmon
- Preheat oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
- Melt coconut oil in a small saucepan, add the remaining sauce ingredients, and simmer for about a minute until fragrant. Remove from heat.
- Drizzle half the sauce over the cooked green beans and toss to coat.
- Place salmon fillets and cherry tomatoes on the prepared sheet pan. Drizzle the remaining sauce over the salmon and rub gently to coat.
- Bake 12–15 minutes, until salmon flakes and tomatoes have burst. Garnish with chopped parsley.
- Allow to cool, divide into meal prep containers, and refrigerate up to 3 days. Reheat before serving.
Notes
- Leftovers keep in the refrigerator for up to three days.
- See the ingredient list for alternative cooking methods and substitutions.
- Swap sweeteners to suit dietary preferences.
Nutrition
Carbohydrates: 16 g
Protein: 36 g
Fat: 25 g
Saturated Fat: 9 g
Cholesterol: 94 mg
Sodium: 686 mg
Potassium: 1232 mg
Fiber: 3 g
Sugar: 9 g
Nutrition information is an approximation.