Eat healthy all week long with this easy and flavorful Spicy Salmon Meal Prep. Flaky salmon filets are slathered in a honey, garlic and Sriracha sauce and baked to perfection with sesame edamame and zesty purple cabbage and onions. This One Pan Spicy Salmon & Veggies Meal Prep is packed with protein, veggies, and heart-healthy fats.
With loads of health benefits, great flavor, and easy clean-up, sheet pan dinners are always a favorite. In this meal prep recipe, heart-healthy salmon is paired with edamame, cabbage, and onions for a spicy, flavor-packed meal that’s ready in under 20 minutes. Perfect for weekday lunches and low-carb dinners, this simple and tasty dish is a meal prep dream.
Whether you need lunch for work or dinner on a busy weeknight, this spicy salmon and veggies packs up easily in a GoodCook Rectangular Meal Prep Container. You’ll need a sharp and sturdy knife to slice the cabbage, and our go-to is the GoodCook Touch Carbon Steel Chef’s Knife for jobs like this. Keep a few GoodCook Touch Mixing Bowls handy for making the sauce and tossing with the veggies.
When it comes to sheet pans, we use a GoodCook AirPerfect Nonstick Pan. It has a nonstick surface that’s easy to clean and it won’t warp over time. For this recipe, we recommend using aluminum foil to separate the veggies from the salmon on your sheet pan. Are you ready to roast?
Meal Prep Salmon
- Cooked salmon will last in the fridge for 4-5 days.
- Spicy salmon meal prep can be frozen in a tightly sealed container or freezer bag for up to 3 months. To defrost, let the salmon thaw in the fridge overnight or reheat in the microwave for 4-5 minutes on high.
- Reheat spicy salmon meal prep in the microwave for about 1 minute 30 seconds or until heated through. Spicy salmon meal prep is also perfectly delicious eaten cold.
Make & Share
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One Pan Spicy Salmon & Veggies Meal Prep
- 4 salmon filets
- 2 cloves garlic, crushed
- 2 Tbsp honey
- 2 Tbsp sriracha
- 1/2 teaspoon red pepper flakes
- 8 oz package frozen shelled edamame
- 1 Tbsp sesame oil
- 1/2 teaspoon sea salt
- 1 head purple cabbage, shredded
- 1/4 purple onion, finely sliced
- 2 Tbsp coconut oil, melted
- 2 Tbsp soy sauce
- Zest and juice of 1 lime
Heat oven to 400 degrees F.
On a large sheet pan, fold tin foil down one half, crimping the inner edge to create two sections.
Place salmon filets on one half of the sheet pan.
In a small bowl, stir together garlic, honey, sriracha and red pepper flakes. Spoon atop each filet.
Toss edamame in sesame oil and sea salt. Spoon on salmon side of the sheet pan.
Place purple cabbage and onions on the second half of sheet pan. Drizzle with coconut oil, soy sauce, lime juice and zest. Toss lightly to coat.
Bake for 16-18 minutes, or until salmon is cooked through.
Enjoy immediately or transfer to meal prep containers and reheat when ready.