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Salmon with Bruschetta Salad

If you're looking for a deliciously fresh salmon recipe, then look no further. The combination of flavours in this Salmon with Bruschetta Salad will surprise you.

Salmon with Bruschetta Salad
Salmon with Bruschetta Salad

Helpful Tips


Firstly to prepared the salmon. ‘Clean’ the salmon by wiping over it with a wet paper towel and then pat dry it. Lay it, skin side down, onto a baking tray lined with baking paper. Drizzle plenty of extra virgin olive oil, and freshly squeezed lemon juice, and then sprinkle with sea salt, pepper, dried oregano, and dried dill (feel free to use fresh herbs instead).


In the meantime prepare the bruschetta salad. Dice up the tomatoes, slice the pitted olives and finely chop the onion. Combine them all together along with the herbs and dressing and it's ready to serve once the salmon is cooked.

Watch How to Make It

Note: If you do not like Salmon, this goes really well with wild-caught Barramundi or Snapper.

Salmon with Bruschetta Salad


1.4kg side of salmon

2 tbs extra virgin olive oil

2 tbs lemon juice

1 tsp dried oregano

1 tsp dried dill

1 tsp sea salt

½ tsp pepper

Place salmon onto a tray with baking paper. Season with sea salt, pepper and spices and then drizzle with EVOO and lemon juice. Place into 210C preheated oven for 30 minutes. Once cooked allow to cool for 5 minutes before topping with the salad.

Bruschetta Salad:

250g cherry or grape tomatoes, diced

1 clove of garlic, minced

1 small red onion, diced

24 kalamata olives, sliced

2 tbs extra virgin olive oil

juice of 1 lemon

a handful of fresh basil leaves and parsley

Combine all ingredients in a bowl. Once the salmon is cooked pour the bruschetta salad over the salmon and drizzle some extra oil all over. Serve immediately and serve with an optional side of steamed rice.


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