Salmon and Lentil Vegetable Bowls are high in protein and fiber for a filling and nutritious meal! Salmon and vegetables are prepared on one sheet pan and lentils just need a pot or rice cooker.
Why You’ll Love Salmon and Lentil Vegetable Bowls
Lentils are high in fiber and provide protein. My goal is to find more ways to enjoy them. These Salmon and Lentil Vegetable Bowls are simple to prepare, yet high in protein and fiber for a filling and nutritious meal. Each bowl has 45 grams protein and 17 grams fiber. That will definitely help you reach your daily protein and fiber goals!
I aim to use the least amount of kitchenware when I meal prep. These bowls just need a sheet pan for the salmon and vegetables, and either pot or rice cooker for the lentils. Less is best!
Ingredients
- Lentils: high fiber carb that also provides protein.
- Broth: adds flavor to lentils.
- Red onion: has antioxidants and adds a sharp yet sweet flavor.
- Cherry tomatoes: rich in vitamin A and the antioxidant lycopene.
- Salmon: the main protein source that also provides omega-3 fats
- Olive oil: polyphenol-rich fat.
- Paprika, garlic powder, salt, & pepper: adds flavor!
- Lemon zest: a little citrus touch.
- Feta: adds flavor along with extra protein.
How to Make Salmon and Lentil Vegetable Bowls
Preheat oven to 400°F. Prepare sheet pan with silicone mat or oil.
Prepare lentils following package instructions. I used the rice cooker to make my lentils using 4 cups broth.
Add onion and cherry tomatoes to prepared sheet pan. Toss with 1 teaspoon olive oil, salt, and pepper. Bake for 10 minutes.
Cut salmon into 4 fillets. Coat all with olive oil, garlic powder, and paprika. Top with lemon zest. Add to sheet pan with vegetables and bake for 12-15 minutes, or until salmon flakes easily and internal temperature is 145°F.
Serve salmon and vegetables with lentils. Top with feta and optional to add a drizzle of olive oil.
How to Store
Store Salmon and Lentil Vegetable Bowls in meal prep containers in the refrigerator once cooled. Eat within 4 days.
Try These Meal Prep Recipes Next:
- Chicken Lentils and Sweet Potato Instant Pot Meal
- Chili Lime Salmon Sheet Pan Meal
- Lentils and Beans in Instant Pot
- Baked Feta Salmon and Pasta
- Curry Chicken and Lentils in Instant Pot
- Air Fryer Salmon Bowl
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Salmon and Lentil Vegetable Bowls
Ingredients
Lentils
- 1 1/2 cups dry lentils
- 4 cups broth or water
Vegetables
- 1 red onion, slivered
- 16 ounces cherry tomatoes, halved
- 1 teaspoon olive oil
- 1/2 teaspoon pepper
- salt to taste
Salmon
- 1 pound salmon
- 1 teaspoon olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- lemon zest
- 1/3 cup crumbled feta
Instructions
- Preheat oven to 400°F. Prepare sheet pan with silicone mat or oil.
- Prepare lentils following package instructions. I used the rice cooker to make my lentils using 4 cups broth.
- Add onion and cherry tomatoes to prepared sheet pan. Toss with 1 teaspoon olive oil, salt, and pepper. Bake for 10 minutes.
- Cut salmon into 4 fillets. Coat all with olive oil, garlic powder, and paprika. Top with a little lemon zest. Add to sheet pan with vegetables and bake for 12-15 minutes, or until salmon flakes easily and internal temperature is 145°F.
- Serve salmon and vegetables with lentils. Top with feta and optional to add a drizzle of olive oil.
