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Baked Salmon With Bruschetta


A few weeks ago the stars aligned and my husband and I were finally able to have a date night. We had a gift certificate to a local restaurant that only serves whole/local foods and we settled in for a great dinner. I ordered an entree that involved salmon baked with Bruschetta, because I was intrigued. I'd never thought to pair the two, and it was absolutely amazing.


I recreated it this past weekend with the Bruschetta recipe that I posted here a few years ago, and it got eight thumbs up from my other family members. Here's how to make the magic happen.


Bruschetta Ingredients:


Six or seven Roma tomatoes, diced

One red onion, finally chopped

Two large sprigs of fresh basil, chopped

2 Tbsp sun dried tomatoes, sliced

2 Tbsp extra virgin olive oil

3 cloves of garlic, finely chopped

2 Tbsp Red Wine Vinegar

Freshly ground pepper and salt, to taste.


Other Ingredients:


One large fillet of salmon

Freshly grated Parmesan cheese




Toss the Bruschetta ingredients together in a bowl. Allow to sit for two or more hours in the refrigerator to let the flavors combine.


Spray a baking dish with cooking spray and place salmon inside. Top with Bruschetta and then sprinkle with Parmesan cheese.


Bake at 375 for approximately 25 minutes, until salmon is cooked throughout.