Menu
Lunch / Meal Prep / Recipes

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.

bruschetta salmon over asparagus and rice
marinated salmon grilling in a griddle pan

TOOLS I USED FOR THIS RECIPE:

meal prep containers with cauliflower rice and roasted asparagus

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

meal prep bruschetta salmon in containers

If you like this meal prep bruschetta salmon, you’ll love…

Meal Prep Sweet Sriracha Meatball Bowls

Meal Prep Greek Chicken Meatballs

Grilled Bruschetta Chicken

Meal Prep Sausage, Peppers, Onions, and Potatoes

cherry tomatoes and fresh basil in a bowl

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.

Meal Prep Bruschetta Salmon

4.50 from 2 votes
Course: Lunch
Keyword: Bruschetta, Easy Lunch, Meal Prep, Salmon
Prep Time: 15 minutes
Cook Time: 15 minutes
Marinating Time: 30 minutes
Total Time: 1 hour
Servings: 5 servings
Calories: 528kcal
Author: The Hearty Life
Cost: $
Print Recipe Pin Recipe

Ingredients: 

  • 2 – 2 1/2 lbs. Skinless Salmon, fileted
  • 2 tbsp Olive oil
  • 2 12 oz. Bags cauliflower rice, thawed

For the asparagus:

  • 2 lbs. Asparagus, ends trimmed
  • 2 tbsp Olive oil
  • 2 tsp Salt
  • 2 tsp Black pepper

For the marinade:

  • 1/4 cup Olive oil
  • 1/4 cup Balsamic vinegar
  • 3-4 cloves Garlic, minced
  • 1 tsp Salt
  • 1 tsp Black pepper

For the tomato bruschetta:

  • 2 pints Cherry tomatoes, halved
  • 2-3 cloved Garlic, minced
  • 2 tbsp Olive oil
  • 2 tbsp Balsamic vinegar
  • 1 tsp Black pepper
  • 1/2 tsp Salt
  • Fresh basil, thinly chopped

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.

Nutrition:

Serving: 1 serving | Calories: 528 kcal | Carbohydrates: 20 g | Protein: 87 g | Fat: 29 g | Saturated Fat: 4 g | Polyunsaturated Fat: 11 g | Monounsaturated Fat: 10 g | Cholesterol: 225 mg | Sodium: 2092 mg | Potassium: 2839 mg | Fiber: 6 g | Sugar: 11 g | Vitamin A: 2534 IU | Vitamin C: 54 mg | Calcium: 139 mg | Iron: 9 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe?

I would love to see it! Take a picture and post to Instagram with the tag @theheartylife and the hashtag #theheartylife – You can also leave me a question or comment below! If you’ve tried this recipe, feel free to give it a star rating on the recipe above.