Meal Prep: Lemon Herb Butter Sockeye Salmon

Kinesha Goldson Dickman

· February 22, 2024

1 hr

Total

Servings

This meal prep option combines the freshness of lemon and herbs with the rich flavor of sockeye salmon, along with roasted seasonal vegetables and lemon basil quinoa for a well-rounded and satisfying meal.

Try Butcherbox

All I Want is Steak Gift Box

ButcherBox

Ribeyes (2 x 10 oz steaks)
New York Strips (2 x 10 oz steaks)
Top Sirloin Steaks (4 x 6 oz steaks)
Filet Mignons (2 x 6 oz steaks)

For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.

Our Sourcing Standards

Ingredients

For the Salmon:

4 ButcherBox Wild-Caught Alaskan Sockeye Salmon fillets
4 tbsps unsalted butter

softened
1 lemon

zested
2 tbsps fresh lemon juice
2 garlic cloves

minced
2 tbsps chopped fresh herbs

parsley, dill, and thyme
salt and black pepper

to taste
lemon wedges

for garnish

For the Roasted Vegetables:

4 cups mixed seasonal vegetables

bell peppers, zucchini, and cherry tomatoes
2 tbsps olive oil
Salt and black pepper to taste
1 tsp dried oregano

or fresh if available

For the Quinoa:

1 cup quinoa
2 cups water or vegetable broth
Salt

to taste
1 lemon

zested
1/4 cup fresh basil or mint

chopped

Step By Step

Instructions

Preheat your oven to 375°F (200°C).

Prepare the Salmon:

In a bowl, combine the softened butter, lemon zest, lemon juice, minced garlic, chopped fresh herbs, salt, and black pepper to make the herb butter mixture.

Place the salmon fillets on a baking sheet lined with parchment paper.

Spread the herb butter mixture evenly over the salmon fillets.

Bake the salmon in the preheated oven for about 12-15 minutes until the salmon is cooked through and the butter is melted and bubbling.

Roast the Seasonal Vegetables:

Toss the mixed seasonal vegetables with olive oil, salt, black pepper, and dried oregano.

Spread them on a separate baking sheet and roast for 20-25 minutes until they are tender and slightly caramelized.

Cook the Quinoa:

Rinse the quinoa under cold water until the water runs clear.

In a medium saucepan, bring the water or vegetable broth to a boil.

Add a pinch of salt and the rinsed quinoa.

Reduce heat to low, cover, and simmer for 15-20 minutes or until all the liquid is absorbed.

Fluff the cooked quinoa with a fork and stir in the lemon zest and chopped basil or mint.

Assemble the Meal Prep Containers:

Divide the lemon basil quinoa, roasted seasonal vegetables, and lemon herb butter salmon fillets among your meal prep containers.

Store and Enjoy:

Let the meal prep containers cool before sealing them and storing them in the refrigerator. These meal prep containers can be stored for up to 3-4 days.

Total Time 1 hr

Servings 4

Try Butcherbox

All I Want is Steak Gift Box

ButcherBox

Ribeyes (2 x 10 oz steaks)
New York Strips (2 x 10 oz steaks)
Top Sirloin Steaks (4 x 6 oz steaks)
Filet Mignons (2 x 6 oz steaks)

For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.

Our Sourcing Standards

All I Want is Steak Gift Box

Ingredients

For the Salmon:

For the Roasted Vegetables:

For the Quinoa:

Instructions

Prepare the Salmon:

Roast the Seasonal Vegetables:

Cook the Quinoa:

Assemble the Meal Prep Containers:

Store and Enjoy:

Every Recipe Starts With Great Meat