Ingredients

Scale

4 salmon fillets (4–6 oz each)
2 medium zucchinis (sliced into 1/4″ rounds)
1 cup uncooked quinoa
2 tbsp olive oil
4 garlic cloves (minced)
Zest and juice of 1 lemon
4 tbsp dried herbs (mix of dill, parsley, and thyme)
Salt and black pepper to taste

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Instructions

Preheat oven to 400°F (200°C)
Cook quinoa in 2 cups water (salt lightly) until tender
Toss zucchini with 1 tbsp oil, salt, and pepper
Arrange on baking sheet; roast 10-12 minutes until tender-crisp
Season salmon with garlic, 2 tbsp herbs, lemon zest, and pepper
Drizzle with 1 tbsp oil; bake 10-12 minutes until flaky
Assemble lunch boxes with quinoa base, salmon, zucchini, and fresh lemon slices

Notes

Store in airtight containers up to 4 days
Substitute quinoa with brown rice or cauliflower rice
Add avocado for extra healthy fats
Use fresh lemon when serving

Author: Amelie Harper
Prep Time: 15
Cook Time: 25
Category: High Protein Meals
Method: Baking/Roasting
Cuisine: Modern American
Diet: High Protein

Nutrition

Serving Size: 1 lunch box
Calories: 450
Sugar: 4g
Sodium: 350mg
Fat: 20g
Saturated Fat: 4g
Carbohydrates: 30g
Fiber: 5g
Protein: 32g
Cholesterol: 120mg