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Lunchtime Recipes

Salmon and Broccoli Lunch Box


With a little planning and a simple recipe, delicious and healthy make-ahead lunches can be packed and ready to go in no time.

What You Need

  • 4 salmon fillets (4 oz each)
  • 3/4 tsp each salt and pepper, divided
  • 1 tbsp butter, melted
  • 1 tbsp lemon juice
  • 1 tbsp chopped fresh coriander
  • 1 clove garlic, minced
  • 1 pkg (6.2 oz) Near East Brown Rice Pilaf
  • 4 cups broccoli florets
  • 1/2 cup mango salsa


  1. Preheat oven to 400°F. Arrange salmon on parchment paper–lined baking sheet. Season with 1/2 tsp each salt and pepper. Whisk together butter, lemon juice, coriander and garlic; brush over salmon. Bake for 10 to 12 minutes or until fish flakes easily with a fork. Let cool completely.
  2. Meanwhile, prepare Near East Brown Rice Pilaf according to package directions. Let cool completely.
  3. Season broccoli with remaining salt and pepper; place in steamer basket set over pot of boiling water. Cover and cook for 2 to 3 minutes or until bright green and tender-crisp. Remove from heat; let cool completely.
  4. Divide salmon, rice pilaf, broccoli and salsa evenly among resealable containers. Refrigerate for up to 3 days.
Cooking time (duration)

25 min

Number of servings (yield)





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