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
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.
Meanwhile, prepare Near East Brown Rice Pilaf according to package directions. Let cool completely.
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.
Divide salmon, rice pilaf, broccoli and salsa evenly among resealable containers. Refrigerate for up to 3 days.