Bruschetta Balsamic-Glazed Salmon
with Parmesan Roasted Potatoes- Fish
- Seafood/Fruit de Mer
- Sulphites
- Milk
We've taken the classic Italian antipasto 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!
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Fish, Seafood/Fruit de Mer)
2 tbsp
Balsamic Glaze
(Contains: Sulphites)
460 g
Russet Potato
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
7 g
Basil
340 g
Beefsteak Tomato
1 tbsp
Italian Seasoning
½ tsp
Garlic Salt
Not included in your delivery
2 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, 1 tbsp oil (dbl for 4 ppl) and half the Italian Seasoning to a parchment-lined baking sheet. Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.
Meanwhile, cut tomatoes into 1/2 -inch pieces.Thinly slice basil. Pat salmon dry with paper towels, then sprinkle all over with remaining Italian Seasoning. Season all over with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then salmon. Pan-fry until golden-brown and cooked through, 2-3 min per side.** Transfer to a plate and cover with foil to keep warm.
Meanwhile, add tomatoes, basil, 1/4 tsp garlic salt and 1/2 tbsp oil (dbl both for 4 ppl) to a small bowl. Season with pepper, then stir to combine. Set aside.
When potatoes are almost finished, carefully remove the baking sheet from the oven and sprinkle Parmesan over top. Return potatoes to the middle of the oven and roast, until Parmesan is golden-brown, 3-4 min.
Brush salmon with 1/2 tbsp balsamic glaze (dbl for 4 ppl). Divide Parmesan potatoes and salmon between plates. Top salmon with bruschetta and drizzle 1/2 tbsp balsamic glaze (dbl for 4 ppl) over top.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The balsamic glaze is a standout, complementing the salmon beautifully; the fresh bruschetta topping adds a bright, unexpected twist that many reviewers loved.
- Ease of prep: Most reviewers found the recipe quick and straightforward, though some noted it can be tricky to time the potatoes and salmon so everything finishes together.
- Suggestions: Use two tomatoes instead of one for a more generous bruschetta topping, and consider letting the bruschetta sit a few minutes longer to allow the flavours to develop. Some reviewers also suggested warming the bruschetta slightly before serving, rather than placing it cold over the salmon, to keep the fish from cooling too quickly. Add a squeeze of lemon juice to the salmon after cooking for a brighter finish.
- Leftovers: Leftover bruschetta keeps well and tastes even better the next day spooned over toasted bread.
- Sides: Several reviewers felt the potatoes were dry and low on flavour; adding a sauce or extra seasoning helps, and some preferred swapping them for rice, a grain, or a fresh salad for a lighter, more balanced plate.
- Cheese: A number of reviewers noted the Parmesan did not melt smoothly on the potatoes; adding it closer to the end of roasting and watching it carefully helps prevent it from over-crisping or sticking to the pan.
