Bruschetta Salmon

bruschetta salmon

Well, if there’s one thing I love about summertime, it’s being in my garden. I definitely don’t love the bug bites or the sunburns, but that dirt.. well, it’s my therapy. There’s just something about it that puts my heart at ease. And you just can’t beat the produce. The  tomatoes, the peppers, the herbs! I can’t get enough. When I was in the garden earlier, I grabbed a few tomatoes and noticed our basil plants have been going crazy lately. When I picked up a salmon side from the market today,  I knew exactly what I’d be making- Bruschetta Salmon.

I have to tell you, this is really delicious. The sweet summer tomatoes, herby basil, and garlic are so nice with the fish. And it’s a deceivingly simple dinner – quick and easy enough for a weeknight, but so impressive looking and flavorful that you could make it for a dinner party.

Some of our produce from the garden:


1 2 – 2.5 lb salmon side⠀⠀
1/2 Lemon⠀⠀
2 T olive oil⠀⠀
1/4 tsp dried basil⠀⠀
1/8 tsp dried oregano ⠀⠀
1/8 tsp garlic powder⠀⠀
1/8 tsp dried thyme ⠀⠀
1/8 tsp salt⠀⠀
1/8 tsp black pepper⠀⠀
1.5 pint cherry tomato⠀⠀
1 small bunch basil⠀⠀
1/4 red onion ⠀⠀
3 cloves garlic ⠀⠀
2 Tbsp olive oil⠀⠀
1/2 tsp salt⠀⠀
2 Tbsp balsamic vinegar ⠀⠀
BRUSCHETTA: Mince the garlic. Heat the oil over low heat in a small pan and add the garlic. Sauté until fragrant, about 3-4 minutes. Set it aside. Quarter the tomatoes and slice the basil chiffonade. Mix together all the ingredients in a medium bowl. Season to taste. ⠀⠀
SALMON: Preheat your broiler. Mix all spices with the olive oil. Pat dry the salmon with paper towels and set it on a foil lined baking sheet. Rub the seasonings and oil all over the salmon. Cook under the broiler for about 3 minutes (this gently sears the flesh so you don’t get all that white albumin leaking out as it cooks). Remove it from the oven and turn the oven to 300 (your oven should be at temperature quickly since it’s already hot from the broiler). Lay the lemon slices on the fish, then return it to the oven and cook for another 8-10 minutes or until flakey and cooked through (this depends on the thickness of your fish and the power of your broiler, so watch carefully). I like my salmon a tad on the rare side, so I err on the side of less time. Top with the bruschetta mixture, a sprinkle of flakey salt, an extra drizzle of balsamic vinegar, and serve! ⠀