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Salmon Meal Prep for Two

by Nathan Ng featured in Meal Prep Dinners For The Week


for 4 servings

Balsamic Soy Salmon

  • ½ cup
    soy sauce (120 mL)
  • ½ cup
    balsamic vinegar (120 mL)
  • ¼ cup
    olive oil (60 mL)
  • 2 cloves garlic, minced
  • 6 oz
    salmon, 2 fillets (170 g)

Garlic Paprika

  • 1 teaspoon
  • 1 teaspoon
    garlic powder
  • 1 teaspoon
    onion powder
  • 1 teaspoon
  • ½ teaspoon
  • 6 oz
    salmon, 2 fillets (170 g)


  • 1 large carrot, thinly sliced on bias
  • 5 oz
    green beans, ends trimmed (140 g)
  • 5 oz
    asparagus, ends trimmed, chopped (140 g)
  • 1 medium yellow squash, chopped
  • olive oil, to taste
  • salt, to taste
  • pepper, to taste
    Calories 273
    Fat 19g
    Carbs 12g
    Fiber 2g
    Sugar 6g
    Protein 12g

Estimated values based on one serving size.



  1. In a square baking dish, combine the soy sauce, balsamic vinegar, oil, and garlic, and whisk to combine.
  2. Put 2 of the salmon fillets in the soy and balsamic mixture, making sure all sides are coated.
  3. Transfer to the refrigerator, marinading for 30 minutes to 2 hours.
  4. Preheat oven to 450˚F (230˚C).
  5. In a small bowl, mix together the paprika, garlic powder, onion powder, salt, and pepper.
  6. Evenly coat the remaining 2 salmon filets with the spice rub.
  7. Place the salmon and vegetables on a parchment paper-lined baking tray.
  8. Drizzle olive oil and sprinkle salt and pepper to taste over the vegetables.
  9. Bake for 11 minutes per inch (2 cm) of salmon thickness.
  10. Divide the salmon and vegetables into 4 containers, mix and matching the vegetables to your liking.
  11. Refrigerate for up to 3 days.
  12. Enjoy!