Bruschetta Salmon Pomodoro

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Bruschetta salmon is an easy, summery dish that is a great way to take advantage of in-season tomatoes and basil. Ready in under 30 minutes!

Prep Time 10 minutes | Cook Time 15 minutes | Total Time 25 minutes



Ingredients

  • 2 pieces fresh salmon about 1 pound
  • 1 wedge of lemon
  • Garlic powder to taste

Bruschetta pomodoro topping:

  • 2 tomatoes
  • 1 clove garlic minced
  • 1 teaspoon olive oil
  • 1 teaspoon balsamic vinegar
  • 5 large leaves basil torn into small pieces
  • Salt & pepper to taste

Instructions

  1. Pre-heat oven to 375F and position the rack in the top third of the oven.
  2. Make the bruschetta by chopping tomatoes into small pieces and combining all bruschetta ingredients in a bowl. Set aside (refrigerate it if you prefer it really cold).
  3. Line a baking sheet with foil for easy clean-up. Place the salmon on the baking sheet and season with garlic powder and salt and pepper. Drizzle about a teaspoon of olive oil on top of the salmon and use a spoon to coat it evenly with the oil. Bake for 10-15 minutes (depending on thickness of fish) until it’s cooked through.
  4. When salmon is cooked, take it out of the oven and squeeze the lemon juice on top.
  5. Serve the salmon with the bruschetta sprinkled on top of the salmon. This dish is great with a salad, new potatoes, or rice.

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