Name: Salmon niçoise meal prep
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb baby Yukon Gold potatoes, halved; 1 Tbsp olive oil; ¼ tsp salt; ¼ tsp black pepper; 8 oz green beans, trimmed; 12 oz salmon fillet, cut into 4 portions; 4 cups mixed salad greens; 4 hard-boiled eggs, peeled and halved; 1 cup grape tomatoes, halved; ½ cup sliced cucumber; ¼ cup pitted Kalamata olives; 2 Tbsp fresh lemon juice; 1 Tbsp Dijon mustard; 2 Tbsp olive oil; ¼ tsp salt; ¼ tsp black pepper

Preparation

Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
Toss the potatoes with 1 Tbsp olive oil, ¼ tsp salt, and ¼ tsp pepper. Spread on the sheet pan and roast for 15 minutes.
Remove the pan from the oven. Add the green beans to one side of the pan. Place the salmon portions on the other side and season with the remaining ¼ tsp salt and ¼ tsp pepper.
Return the pan to the oven and roast for 10-12 minutes, or until the salmon flakes easily with a fork and the potatoes are tender.
Meanwhile, whisk together the lemon juice, Dijon mustard, olive oil, salt and pepper in a small bowl.
Divide the salad greens among four meal-prep containers. Top each with roasted potatoes, green beans, a salmon portion, egg halves, tomatoes, cucumber and olives.
Portion the dressing into small containers and refrigerate separately.
Store refrigerated for up to three days. Add dressing just before serving.

Salmon niçoise meal prep

Ingredients

Lemon Dijon dressing

Preparation

Nutrition

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