Bruschetta Balsamic-Glazed Double Salmon
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Bruschetta Balsamic-Glazed Double Salmon

Bruschetta Balsamic-Glazed Double Salmon

with Parmesan Roasted Potatoes

We've taken classic the Italian appetizer and made it a meal for two with succulent salmon and Parmesan-roasted potato wedges. A final drizzle of balsamic glaze and you're all set for date night!

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

500 g

Salmon Fillets, skin-on

(Contains Salmon)

1 tbsp

Balsamic Glaze

(Contains Sulphites)

460 g

Russet Potato

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

80 g


7 g


1 tbsp

Italian Seasoning

½ tsp

Garlic Salt

Not included in your delivery

2 tbsp


0.06 tsp


0.13 tsp



Nutrition Values

Calories830 kcal
Fat42 g
Saturated Fat10 g
Carbohydrate50 g
Sugar3 g
Dietary Fiber4 g
Protein63 g
Cholesterol113 mg
Sodium590 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Small Bowl
Silicone Brush


Roast potatoes

Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, half the Italian Seasoning and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets with 1 tbsp oil per sheet.) Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown and tender, 21-23 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)


Meanwhile, cut tomato into 1/2-inch pieces. Thinly slice basil. Pat salmon dry with paper towels, then sprinkle with remaining Italian Seasoning. Season with salt and pepper.

Cook salmon

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon, skin-side down. Cook until skin is crispy, 4-5 min. Flip and cook until salmon is cooked through, 3-4 min.**Transfer to a plate and cover to keep warm.

Make bruschetta topping

Add tomatoes, basil, 1/4 tsp (1/2 tsp) garlic salt and 1/2 tbsp (1 tbsp) oil to a small bowl. Season with pepper, then stir to combine. Set aside.

Finish potatoes

When potatoes are almost finished, remove the baking sheet from the oven, then sprinkle Parmesan over potatoes. Return potatoes to the middle of the oven and continue roasting until Parmesan is golden-brown, 3-4 min.

Finish and serve

If desired, gently remove and discard salmon skin. Brush salmon with 1/2 tbsp (1 tbsp) balsamic glaze. Divide Parmesan potatoes and salmon between plates. Top salmon with bruschetta topping, then drizzle 1/2 tbsp (1 tbsp) balsamic glaze over top.