Bruschetta Salmon

Bruschetta Salmon

If you love our Tuscan Butter Salmon, you'll love this recipe. It's got similar vibes but is much lighter and brighter without all the cream.

Yields: 4 servings
Prep Time: 0 hours 10 mins
Total Time: 0 hours 25 mins


4 (6-oz.) salmon fillets
1 tsp. dried oregano
Kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
3 cloves garlic, minced
2 shallots, minced
3 c. halved cherry tomatoes
Juice of 1/2 lemon
1/4 c. thinly sliced basil
Freshly grated Parmesan, for serving
Balsamic glaze, for drizzling


    Season salmon all over with oregano, salt and pepper.
In a large skillet over medium heat, heat olive oil. When oil is shimmering but not smoking, 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.

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