Meal PrepLow-Carb High-Protein Salmon Bowls
This is the meal prep to reach for when you want real protein numbers without leaning on chicken breast for the hundredth time. One sheet pan of salmon and asparagus, a five-minute lemon-herb dressing, and you've got a low-carb lunch that reheats without going rubbery — the trick is in how you reheat it (see the tip below).
- for the sheet pan
- 4 (6 oz) salmon fillets
- 1.5 lb asparagus, trimmed
- 2 tbsp olive oil
- for the dressing
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 clove garlic, minced
about 34g protein and 8g net carbs per bowl.
- Preheat the oven to 400°F (200°C). Arrange the salmon and asparagus on a sheet pan, drizzle with 2 tbsp olive oil, and season with salt and pepper.
- Roast 12–14 minutes, until the salmon flakes easily and the asparagus is tender-crisp.
- Whisk together the dressing ingredients while the sheet pan cooks.
- Divide the salmon and asparagus between 4 containers, and pack the dressing separately in small containers.
- Drizzle the dressing over the top just before eating, not before storing.
No asparagus? Green beans or zucchini roast in almost the same time.
No fresh salmon? Frozen fillets work — thaw overnight in the fridge first for even cooking.
Want more carbs back in? Add a small roasted sweet potato to bump the meal up without derailing the macros much.
No fresh lemon? Bottled lemon juice works fine in the dressing — use the same amount.
Kantan tip — reheat salmon gently, covered, at 50% microwave power (or a low oven) — full-power reheating is what turns fish rubbery, not the fish itself.