Marinated, grilled salmon over cauliflower rice and roasted asparagus topped with tomato bruschetta
Servings 5servings
Prep Time 15 minutesmins
Cook Time 15 minutesmins
Marinating Time: 30 minutesmins
Total Time 1 hourhr
Ingredients
2 - 2 1/2lbs.Skinless Salmon, fileted
2tbspOlive oil
212 oz.Bags cauliflower rice, thawed
For the asparagus:
2lbs.Asparagus, ends trimmed
2tbspOlive oil
2tspSalt
2tspBlack pepper
For the marinade:
1/4cupOlive oil
1/4cupBalsamic vinegar
3-4clovesGarlic, minced
1tspSalt
1tspBlack pepper
For the tomato bruschetta:
2pintsCherry tomatoes, halved
2-3clovedGarlic, minced
2tbspOlive oil
2tbspBalsamic vinegar
1tspBlack pepper
1/2tspSalt
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.