Bruschetta Balsamic Glazed Salmon

Bruschetta Balsamic Glazed Salmon

with Parmesan Roasted Potatoes

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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!

Allergens:Fish/PoissonSeafood/Fruit de MerSulphites/SulfiteMilk/Lait

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

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Salmon Fillets

(ContainsFish/Poisson, Seafood/Fruit de Mer)

1 tbsp

Balsamic Glaze


460 g

Russet Potato

¼ g

Parmesan Cheese


80 g

Roma Tomato

7 g


1 tbsp

Italian Seasoning

½ tsp

Garlic Salt

Not included in your delivery

2 tbsp


0.13 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2678 kJ
Calories640 kcal
Fat32 g
Saturated Fat8 g
Carbohydrate49 g
Sugar6 g
Dietary Fiber4 g
Protein40 g
Cholesterol75 mg
Sodium720 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Aluminum Foil
Small Bowl
Silicone Brush
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F.Wash and dry all produce.

Cut the potatoes into 1/2-inch wedges. Toss potatoes with half the Italian Seasoning and 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper. Roast in the middle of the oven, until golden-brown and tender, 21-23 min.


While the potatoes roast, cut the tomatoes into 1/2 -inch pieces. Finely slice the parsley. Pat the salmon dry with paper towels, then sprinkle with the remaining Italian Seasoning. Season 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 the 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.


Stir together the tomatoes, parsley, 1/4 tsp garlic salt and 1/2 tbsp oil (dbl both for 4 ppl) in a small bowl. Season with pepper. Set aside.


When the potatoes are almost finished sprinkle Parmesan over top. Return potatoes to the middle of the oven, until the Parmesan is golden-brown, 3-4 min.


Brush the salmon with 1/2 tbsp balsamic glaze (dbl for 4 ppl). Divide the Parmesan potatoes and salmon between plates. Top with the bruschetta and drizzle 1/2 tbsp balsamic glaze (dbl for 4 ppl) over top.