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
If you like this meal prep bruschetta salmon, you’ll love…
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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.
Meal Prep Bruschetta Salmon
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
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