Bruschetta Salmon

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Balsamic vinegar

  1 tbsp or 16g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Garlic

  Raw

  1 cloves, minced or 3g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Basil

  Fresh

  ¼ cup leaves, whole or 6g

• Tomatoes

  Orange, raw

  3 tomato or 333g

• Avocados

  Florida, raw

  1 cup, pureed or 230g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chum salmon

  Fish, raw

  4 fillet or 1.59kg

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat oven to 425F.
2. In a medium bowl, add olive oil, white balsamic vinegar, chopped onion, minced garlic, salt, pepper, basil strips and tomatoes. Stir to combine. Cover with plastic wrap and refrigerate.
3. Add 1 Tablespoon of olive oil to the bottom of an oven-safe skillet or baking dish, making sure to coat the surface to prevent sticking.
4. Place salmon portions into the dish, skin side down if the portions have skin.
5. Drizzle additional Tablespoon of olive oil over the tops of the salmon portions and season with salt and pepper.
6. Bake for 12 - 15 minutes or until salmon reaches desired doneness. Salmon should flake easily when it's ready.
7. Serve with bruschetta topping and diced avocado.
8. Original recipe by: Monica B (source: nosugarnoflourrecipes.com/bruschetta-salmon/#mv-creation-29-jtr)
9. Notes Salmon cooking time is usually based on thickness of filets - 5 minutes for every ½ inch of thickness. Because this can vary, internal temp of 140 is recommended. Bruschetta topping can be made in advance. The time allows the flavors to blend together nicely. I would recommend not doing it more than 24 hours ahead. If you don't have an oven-safe skillet, the salmon can be baked on a baking sheet with sides (15x10x1-inch) or a regular 9x13.

Similar Foods

• Grilled Salmon with Avocado Bruschetta