For Week 2 of the 4-Week Meal-Prep Challenge, LIVESTRONG.COM and MyHealthyDish are sharing an easy recipe for a delicious and nutritious make-ahead lunch. Baked salmon with quinoa and asparagus is a speedy, balanced meal rich in omega-3 fatty acids and B vitamins, not to mention a great source of protein.
The best part about this recipe? It can easily be adapted to satisfy a wide range different tastes. Just follow the basic formula — protein + grain + vegetable — and you can set yourself up for a week of clean lunches and still feel pleasantly full after every meal. Don’t like fish? Swap in chicken breast. Prefer brown rice over quinoa? No problem! Have a bunch of broccoli or cauliflower in the fridge? That’ll be just fine. No matter what combination you settle on, this delicious soy sauce-and-honey marinade is sure to pack a punch.
For an easy grab-and-go lunch option, we recommend portioning the food into convenient glass bento boxes as soon as you finish the meal-prep process. And don’t forget to satisfy that pesky sweet tooth by adding some fruit on the side.
Recipe & Nutrition Info: Baked Salmon
Fell off the meal-prep train but still want to keep the day’s lunch healthy? Check out these 20 on-the-go lunches set to keep you on the right track!
What Do You Think?
Will you be making this recipe? What is your favorite source of protein? Do you have any tried-and-true make-ahead lunch recipes?