This is an approachable twist to traditional salmon fillets served over salads or as the main course. Instead they are presented as a bright and fresh appetizer great for outdoor events, potlucks, family BBQ’s or other social gatherings.
The bruschetta salmon is full of refreshing flavors, bright colors, its super light and flaky and just screams summer on a plate.
This is an all in one skillet recipe, leaves very little mess in the kitchen and fairly easy to make.
Servings: 4 -6
- 4 6-oz. salmon fillets (I used 1 large salmon and cut it into fillets much more cost effective),
- 1 tsp. dried oregano
- 1 tsp garlic powder
- Sea salt
- Freshly ground black pepper
- 2 tbsp. extra-virgin olive oil
- 5 cloves garlic minced,
- 2 shallots minced (can substitute for yellow onion),
- 3 c. halved cherry tomatoes
- Juice of 1/2 lemon
- Freshly grated Parmesan
- 1/4 c. thinly sliced basil
- Balsamic glaze for drizzling
Season salmon all over with oregano, garlic powder, sea salt and pepper.
In a large skillet over medium heat, heat olive oil. When oil starts to shimmer, add salmon skin-side up and cook until deeply golden, about 6 minutes. Flip and cook 6 minutes, until salmon is opaque and flakes easily. Transfer to a plate.
Add remaining tablespoon olive to skillet, then stir in garlic and shallots. Cook until garlic is fragrant, about 1 minute. Add tomatoes and season with salt and pepper. Cook, stirring frequently, until tomatoes just begin to burst. Remove from heat and squeeze over lemon juice.
Serve salmon with tomato mixture spooned on top. Garnish each serving with basil and Parmesan, then drizzle with balsamic glaze.