Name: Smoked Paprika Salmon & Roasted Carrot Meal Prep Bowl
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 bowls
Ingredients: 1 cup (240 ml) wild rice blend; 2 1/2 cups (600 ml) water; 1 lb (455 g) carrots, halved lengthwise and cut into 3-inch pieces; 2 tablespoons (30 ml) olive oil, divided; 1 teaspoon (5 ml) ground cumin; 1 teaspoon (5 ml) kosher salt, divided; 4 salmon fillets (5 oz / 140 g each); 2 teaspoons (10 ml) smoked paprika; 1/2 cup (120 ml) plain Greek yogurt; 1 tablespoon (15 ml) lemon juice

Smoked Paprika Salmon & Roasted Carrot Meal Prep Bowl

Smoked paprika salmon and cumin-roasted carrots over wild rice blend with lemon yogurt.

By the Bowlyra kitchen Updated November 11, 2026

Prep

15 min

Cook

45 min

Total

1 hr

Makes

4 bowls

Carrots go into the oven first and the salmon joins them for the last 12 minutes, so both finish together on one pan. Smoked paprika suits salmon's richness, and cumin on the carrots adds an earthy contrast.

Why this recipe works

Staggering the carrots and salmon lets both cook perfectly on one pan. Smoked paprika gives a grilled flavor without a grill.

Ingredient notes

Salmon meal prep is best eaten within 3 days.

Common mistakes

Putting the salmon in at the start.
Microwaving salmon on high.

What to serve with it

Fresh dill or parsley.

Meal prep

Best within 3 days.

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Cooking tips

Cut the carrots evenly. Reheat salmon gently.

Swaps and variations

Use chicken thighs (165°F / 74°C) for longer storage. Use sweet potatoes instead of carrots.

Storing and reheating

Refrigerate within 2 hours for up to 3 days. Reheat gently or eat cold.

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