Baked Salmon with Bruschetta Salad

Introducing a simple weeknight recipe that combines the lively and fresh tastes of the Mediterranean into a single impressive dish: Baked Salmon with Bruschetta Salad. This dish showcases a perfectly baked salmon, expertly seasoned with fragrant herbs and tangy lemon, providing a flavourful base for a colorful bruschetta salad.

Baked Salmon with Bruschetta Salad

Not only is this meal a delight for the senses, but it also provides a fast and simple choice for either a regular weeknight dinner or a special event. The salmon is perfectly baked in just half an hour, and the bruschetta salad is easily put together, resulting in a recipe that is both easy and remarkable. Pair it with some steamed rice on the side for a wholesome and fulfilling meal. Let's get cooking!

Watch How to Make It

Baked Salmon with Bruschetta Salad

Baked Salmon with Bruschetta Salad

Serves: 4

Prep Time 15 minutes

Cooking Time 30 minutes

INGREDIENTS

Salmon:

1.4kg side of salmon, washed and pat-dried

2 tablespoons extra virgin olive oil

2 tablespoons lemon juice

1 teaspoon dried oregano

1 teaspoon dried dill

1 teaspoon sea salt

1/2 teaspoon black pepper

Bruschetta Salad:

250g cherry or grape tomatoes, diced

1 clove garlic, minced

1 small red onion, diced

20 kalamata olives, sliced

2 tablespoons extra virgin olive oil

Juice of 1 lemon

A handful of fresh basil and parsley leaves

INSTRUCTIONS

1. Prepare the Salmon: Preheat your oven to 210°C (410°F). Line a baking tray with baking paper and place the salmon side onto the tray. Season with sea salt, black pepper, dried oregano, and dried dill. Drizzle with extra virgin olive oil and lemon juice. Bake in the preheated oven for 30 minutes, or until the salmon is cooked through. Allow the salmon to cool for 5 minutes before topping with the bruschetta salad.

2. Make the Bruschetta Salad: In a bowl, combine diced cherry or grape tomatoes, minced garlic, diced red onion, and sliced kalamata olives. Add extra virgin olive oil and lemon juice. Toss gently to mix, then add fresh basil and parsley leaves.

3. Serve: Spoon the bruschetta salad over the cooked salmon. Drizzle with a bit more extra virgin olive oil if desired. Serve immediately, optionally with a side of my RICE

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Baked Salmon with Bruschetta Salad

Margaret Pahos @CreateCookShare