Ingredients:
4 Salmon Filets
3-4 Limes
1 Small Yellow Onion
3 Bell Peppers
2 tablespoons Olive Oil
2 tablespoons Red Pepper Flakes
1 tablespoon Honey
1 teaspoon Cumin
1 teaspoon Salt
1 teaspoon Chili Powder
1 teaspoon Garlic Powder
3 C White Rice
Instructions:
1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Veggies: Slice the yellow onion and bell peppers into thin strips or bite-sized
pieces. Place them on a large sheet pan. Drizzle the vegetables with 1 tablespoon of olive oil.
Sprinkle it with salt, cumin, chili powder, and red pepper flakes. Toss well to coat evenly.
3. Prepare the Salmon: Pat the salmon filets dry with a paper towel and place them on the
sheet pan with the vegetables. Squeeze juice from 2-3 limes over the salmon and veggies.
Drizzle the salmon with 1 tablespoon of olive oil and honey. Sprinkle it with garlic powder, salt,
and chili powder.
4. Roast the Salmon and Veggies: Roast in the preheated oven for 12-15 minutes or until the
salmon is cooked through and flakes easily with a fork, and the vegetables are tender. You can
check the salmon fordoneness by inserting a fork into the thickest part; it should flake easily
when fully cooked.
5. Cook the Rice: While the salmon and veggies are roasting, cook the white rice according to
package instructions (typically 1 cup rice to 2 cups water or broth). Once cooked, set the rice
aside and let it cool.
6. Assemble the Meal Prep Containers: Once the salmon, veggies, and rice are done, divide the
rice evenly into your meal prep containers. Add a portion of roasted vegetables to each
container. Top with a salmon filet.
Storage:
○ Store the containers in the refrigerator for up to 4 days.
○ When ready to eat, reheat the meal in the microwave or on the stovetop.
Optional Garnish:
○ Before serving, you can garnish with fresh lime wedges and extra cilantro if desired.
Serves: 4
Protein: 29g
Calories: 486