Ingredients
Scale
- 1 lb frozen Pink Salmon fillets (thawed) – approximately $7.00
- 1.5 cups dry long-grain white rice or brown rice – approximately $0.50
- 1 bag (12 oz) frozen broccoli florets – approximately $1.00
- 2 tablespoons olive oil or vegetable oil (pantry staple)
- 1 tablespoon garlic powder (pantry staple)
- 1 teaspoon salt and 1/2 teaspoon black pepper (pantry staple)
- 1 fresh lemon (optional, or use bottled juice) – approximately $0.50
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup. While the oven heats up, rinse your rice under cold water until the water runs clear. Start cooking the rice on the stovetop or in a rice cooker according to the package instructions.
- Pat the salmon fillets dry with a paper towel to ensure they get a good sear. Place the salmon fillets on one side of the prepared baking sheet. On the other side, spread out the frozen broccoli florets. Drizzle the olive oil over both the fish and the vegetables. Sprinkle the garlic powder, salt, and pepper evenly over everything. Place the tray in the oven and bake for 12 to 15 minutes. The salmon is done when it reaches an internal temperature of 145°F and flakes easily with a fork.
- Once the salmon and broccoli are cooked and the rice is fluffy, it is time to assemble. Divide the cooked rice evenly between four meal prep containers or plates. Place one salmon fillet and a generous portion of roasted broccoli into each container. Squeeze a bit of fresh lemon juice over the fish to brighten the flavors. Let the meals cool slightly before sealing the lids for storage.
- Cook Time: 25 minutes