Bruschetta Salmon
I usually cook with salmon more during the summer because of how light it is, however, I am always trying to find ways to tie it into fall or winter recipes. The tomato mixture that I add on top of this salmon really helps it feel like more of a fall recipe.
In this recipe, I call for using an oven to cook the salmon. However, I know a lot of people prefer to use an air fryer and you can absolutely do that. I would recommend adding the tomato topping after you’ve flipped the salmon in the air fryer to ensure that the salmon gets thoroughly cooked and the tomato topping does not burn.
I love to pair salmon with orzo, but you can also serve this on a salad, with rice, or just a bowl of veggies.
Enjoy!
RECIPE CARD
TIME TO COOK: 25 minutes
SERVES: 2
INGREDIENTS
3 cloves garlic (peeled & diced)
2 roma tomatoes (diced)
½ tbsp basil
¼ tbsp oregano
1 tsp salt
2 salmon filets
¼ cup parmesan
INSTRUCTIONS
Pre-heat oven to 425F. Line a small baking sheet with parchment paper.
In a small bowl, combine the diced tomatoes, garlic, basil, and oregano. Stir until thoroughly combined. Add 1 tsp salt.
Place the salmon filets on the parchment paper. Add half of the tomato mixture to the top of each salmon filet.
Cook in oven for about 15 minutes or until salmon is thoroughly cooked.
Serve!
TIPS:
When cooking salmon, I completely rely on my meat thermometer. It is an absolute life saver. You can buy a $15 one on Amazon and I promise it will make cooking any type of meat so much less stressful.
Usually, I use frozen salmon, which takes a little longer to cook. You can absolutely use frozen or thawed salmon. Just make sure that it gets to a thoroughly cooked internal temperature.
