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bruschetta salmon

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizers
Keyword: appetizer, balsamic, basil, salmon, tomatoes
Servings: 4 -6
Author: Natasha

Ingredients

  • 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
  • Serving
  • Freshly grated Parmesan
  • 1/4 c. thinly sliced basil
  • Balsamic glaze for drizzling

Instructions

  • 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.