A Protein-Packed, Healthy, and Vibrant Make-Ahead Meal That Won't Get Boring

Are you reluctant to meal prep because the labor seems too daunting? We're happy to report that a solid meal prep cookbook can totally change your approach and set you up for success. We favor The Instant Kitchen Meal Prep Cookbook because author Coco Morante clearly outlines how to break each nutritious meal into make-ahead components that you can easily assemble on even the busiest weeknights.

Morante's rosemary-Dijon salmon with roasted sweet potatoes and lentil salad is a perfect example of a surprisingly quick yet healthy dinner. To make the dish, you'll utilize simple kitchen gadgets like an air fryer and a pressure cooker to speed up the cooking process. And if you haven't invested in these helpful culinary tools, this might be your sign to invest.

When you've got your appliances lined up, Morante helpfully recommends preparing everything but the fish a few days in advance. "To make this quick for a weeknight," she tells us, "I like to prep the roasted sweet potatoes, cooked lentils, rosemary dijon mixture, and the lentil salad vinaigrette ahead of time."

Rosemary-Dijon Salmon with Roasted Sweet Potatoes and Lentil Salad Recipe

Ingredients

• 4 (6-ounce) salmon fillets
• Rosemary-Dijon Mixture (recipe follows)
• Roasted Sweet Potatoes (recipe follows)
• Cooked Lentils (recipe follows)
• Lentil Salad Vinaigrette (recipe follows)
• 4 cups baby arugula

Instructions

1. Preheat the air fryer to 400°F. Spread the rosemary-Dijon mixture onto the salmon fillets, about 1 tablespoon per fillet. Add the salmon in a single layer directly in the air fryer basket or on the baking sheet of an air fryer oven, lined with parchment paper or aluminum foil, and air-fry for 10 minutes.
2. While the salmon is cooking, add the sweet potatoes, lentils, vinaigrette, and arugula to a salad bowl and toss to combine.
3. Transfer the salmon and salad to serving plates and serve right away.

Rosemary-Dijon Mixture

Makes about ¼ cup (for 1½ pounds of salmon)

Ingredients

• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 tablespoon olive oil
• 3 garlic cloves, minced or pressed
• 1½ teaspoons fresh chopped rosemary
• 1⁄2 teaspoon kosher salt
• ¼ teaspoon ground black pepper

Instructions

1. Add all the ingredients to a small jar or other lidded container. Stir to combine. Label “Rosemary-Dijon Mixture” and store in the fridge.

Roasted Sweet Potatoes

Makes 4 servings (mixed into salad)

Ingredients

• 1 pound sweet potatoes, peeled and cut into ½-inch cubes
• 1 tablespoon avocado oil or other neutral oil
• ¼ teaspoon kosher salt

Instructions

1. Preheat the air fryer to 375°F. Put the sweet potatoes in a bowl and toss them with the oil and salt. Add the sweet potatoes in a single layer directly in the air fryer basket or on the baking sheet of an air fryer oven, lined with parchment paper or aluminum foil, and air-fry for 10 minutes.
2. Let the sweet potatoes cool to room temperature. Transfer them to a lidded container or zip-top bag, label “Roasted Sweet Potatoes,” and store in the fridge.

Cooked Lentils

Makes about 2½ cups

Ingredients

• 1 cup green lentils or French lentils (lentilles du Puy)
• 1 teaspoon kosher salt

Instructions

1. Pour a cup of water into the pressure cooker. Place a raised wire steam rack in the pot, and place a 1½-quart stainless-steel bowl on the rack. Add the lentils, salt, and 1½ cups water to the bowl. Pressure-cook at HIGH pressure for 7 minutes for French lentils or 10 minutes for regular green lentils, with a 10-minute NATURAL pressure release.
2. Transfer the lentils to a sheet pan and spread them out in an even layer to cool to room temperature, about 20 minutes. Transfer to a lidded container or zip-top bag, label “Cooked Lentils,” and store in the fridge.

Lentil Salad Vinaigrette

Makes about ½ cup

Ingredients

• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic salt

Instructions

1. Add all the ingredients to a small jar or other lidded container. Shake to combine. Label “Lentil Salad Vinaigrette” and store in the fridge.

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Permissions language: Excerpted from The Instant Kitchen Meal Prep Cookbook © 2025 by Coco Morante. Photography © 2025 by Dana Gallagher. Reproduced by permission of Harvest, an imprint of HarperCollins Publishers. All rights reserved.