Meal Prep Bruschetta Salmon

These meal prep bruschetta salmon bowls are fresh, delicious, and quick! Grilled, marinated salmon, cauliflower rice, asparagus, and an easy tomato bruschetta topping. Salmon is marinated in a simple olive oil and balsamic mixture and grilled until just tender. Perfect for lunch or dinner during the week.

TOOLS I USED FOR THIS RECIPE:

• Glasslock Glass Food Storage Containers – the square containers are the perfect size for lunches, stain proof, and they are dishwasher safe
• Tongs – a must have kitchen tool!
• USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely
• Griddle Pan – perfect for grilling indoors

Cost Breakdown:

• Salmon – $8.31
• Cherry Tomatoes – $3.38
• Asparagus – $3.98
• Cauliflower Rice – $3.90
• Olive Oil – $.95
• Balsamic Vinegar – $.74
• Seasoning – $.15
• Garlic – $.60
• Basil – $2.49

Total: $24.50

Per serving (5 servings): $4.90

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Instructions:

For the salmon:

• Add salmon filets to a shallow dish. In a small mixing bowl combine olive oil, balsamic vinegar, garlic, salt, and pepper. Pour over the salmon, cover, and let marinade for 30 minutes.
• Heat 2 tablespoons of olive oil over medium-high heat in a large sauté pan, add in marinated salmon filets, sear 4-5 minutes per side. Fish will release from pan when ready to flip. Salmon should temp at 125-130 degrees F when done. If the filets are thick, finish cooking in the oven.

For the asparagus:

• Preheat oven to 400 degrees F. Place asparagus on a large sheet pan, drizzle with olive oil, season with salt, and pepper. Toss to combine. Bake at 400 degrees F for 10-12 minutes until slightly tender.

For the tomato bruschetta:

• In a mixing bowl combine the cherry tomatoes, olive oil, balsamic, garlic, salt, pepper, and basil. Stir to combine.
• Portion the cauliflower rice and asparagus evenly into the 5 containers. Top with the cooked salmon and spoon over the tomato bruschetta. Allow to cool completely, seal, and store.