Salmon Bruschetta
Get ready to impress your family with this delicious and easy to make Bruschetta Salmon! With juicy cherry tomatoes, fragrant garlic, and a zesty balsamic vinegar dressing, this dish is bursting with flavor. Best of all, it comes together in just a few simple steps, making it the perfect option for busy weeknights.
Print Recipe
Servings: 4 people
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Ingredients
For the Salmon
- 1.5-2 lb salmon filet pin bones removed
- 1 teaspoon olive oil
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly cracked black pepper
For the Bruschetta Mixture
- 3 cups cherry tomatoes halved
- 2 garlic cloves minced
- 1 small shallot minced
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly cracked black pepper
- ½ cup basil leaves julienned
Instructions
- Preheat your oven to 400F. Line a large rimmed baking sheet with parchment paper and place the salmon filet on top.
- Check the salmon for pin bones, and remove them if necessary. Then, rub the salmon with olive oil and sprinkle with salt and pepper.
- Place the salmon in the oven and bake for 15 minutes. After 15 minutes, turn on the broiler to high and broil the salmon for an additional 3-5 minutes until the top is lightly browned and crispy.
- Once the salmon is cooked, remove it from the oven and let it rest for a few minutes while you prepare the bruschetta mixture.
- In a medium mixing bowl, combine the halved cherry tomatoes, minced garlic, minced shallot, olive oil, balsamic vinegar, salt, black pepper, and julienned basil leaves. Stir well to combine all the ingredients.
- Spoon the bruschetta mixture over the top of the salmon, making sure to spread it evenly.
- Serve immediately and enjoy!
Nutrition
Serving: 1servingCalories: 412kcalCarbohydrates: 9gProtein: 35gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gCholesterol: 94mgSodium: 674mgPotassium: 1133mgFiber: 1gSugar: 6gVitamin A: 774IUVitamin C: 27mgCalcium: 48mgIron: 3mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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