Baked Tomato Bruschetta Salmon
Prep time 15 minutes
Cook time 15-18 minutes
Serves 4
1 1.5-2 pound salmon filet
1 teaspoon olive oil
Salt and pepper to taste (for the fish AND bruschetta mixture)
3 cups ripe cherry tomatoes
1 small, fresh garlic clove
1/2 cup fresh dill, chopped
1/2 cup sweet basil leaves, chopped
1/2 cup olive oil
Preheat your oven or grill to 425 degrees. Lay the salmon on a parchment-lined and heat-proof rimmed baking sheet. Rub the fish with one teaspoon olive oil. Sprinkle fish with salt and pepper. Bake 15-18 minutes.
In a mixing bowl, combine the tomatoes, garlic, dill, basil, salt and pepper, and olive oil. Stir and leave at room temp to marinate. Spoon the bruschetta over top of the cooked salmon and serve with torn bread. Make sure to dip the bread into the tomato juices from the bowl.
