I have a culinary friend named Tara. We are always talking about food and making swaps with recipes that we love for the other to try (I've posted quite a few of her recipes on here). And I swear every time our families get together we try to show off with the most impressive delicious meal we can. I always feel like she is the one schooling me in the ways of gourmet ingredients; she introduced me to smoked mozzarella, buffalo mozzarella and cooking with prosciutto, so she made my heart sing last week when she called me up to tell me that I inspired her to start meal planning (!) It's a great give and take relationship we have going on here :)
On top of that she sent me an email with a review of this recipe saying that everyone couldn't get enough of it. How could I not give it a try.
*Recipe adapted from Giada De Laurentiis
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Serves 4
4 (5 ounces each) salmon fillets
2 tsp olive oil plus 2 tbsp
Salt and freshly ground black pepper
1 (14 oz) can chopped tomatoes, drained
3 green onions, chopped
1 clove garlic, minced
2 tbsp fresh lemon juice
1 tsp dried oregano
1 tsp dried basil
Preheat oven to 400 degrees.
In a bowl mix together the tomatoes, green onions, garlic, lemon juice, oregano, basil and 2 tbsp of olive oil. Place the salmon fillets in a baking dish, drizzle with a little bit of olive oil and season well with salt and pepper. Spoon the bruschetta mixture over each piece of salmon (if there's any leftover you can eat it on a piece of bread...mmm). Cover the baking dish tightly with foil and bake for 20-25 minutes.
Click here for printable version of Bruschetta Baked Salmon
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THE RESULTS?
We weren't exactly sure how tomatoes and salmon would work together but trusted Tara and went for it. She was right; this is absolutely delicious. All the flavors mingled beautifully. I served it with a Citrus Spinach Salad so the entire meal was fast and super healthy...I didn't even feel guilty later that evening eating a plate of nacho's ;) I think this recipe could be adapted to use a piece of white fish or chicken breasts and would be equally as delicious. Thanks once again for a great recipe Tara!
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