Bruschetta Salmon with Roast Potatoes

I’m a huge salmon fan so I tend to experiment with different ways to cook it.  This is one of my favourite recipes lately, it’s made an appearance at least once a week for the past month!  As always, my recipes don’t really have measurements, as I go by taste, so feel free to mix it up a bit.  Enjoy!


  • 2 fillets of Salmon (skin on or off.. up to you)
  • Cup of Cherry Tomatoes
  • 1/2 cup –  Basil
  • 1/4 Red Onion
  • 3-4 cloves of Garlic
  • Balsamic Vinegar
  • knob of butter
  • 2-3 potatoes
  • oil
  • salt & pepper to taste
  • wedges of lemon to serve


  • Pre-heat the oven to 160 degrees (fan bake) and line a baking tray with tin foil.
  • Peel, wash and slice the potatoes into wedges.
  • Place the wedges on the tray, season with salt & pepper (to your liking, I tend to like a decent amount of salt on mine), drizzle with oil and place in the oven.  Cook until golden (around 15-20minutes depending on the size of your wedges).
  • While the potatoes are cooking, prepare the bruschetta.  Quarter the cherry tomatoes, dice the onion, mince 3 cloves of  garlic and finely slice the basil.  Mix together in a bowl.  Set aside.
  • Heat a fry pan on medium heat.
  • Add a knob of butter to the pan, and the last clove of garlic (chunky-chopped is fine).  This will flavour the cooking butter.
  • Season the salmon fillets.  Once the butter is melted and heated, place the salmon fillets in the pan, skin side down.  Cook the salmon for 4-5 mins on the skin side (or until the salmon looks like it is cooked just over halfway).  Flip the salmon onto the other side and cook for a further 1 min.  Remove from heat and allow to rest while you cook the bruschetta.
  • Wipe out the salmon pan (or give it a quick wash), add a glug of oil and heat to a medium temp.
  • Add the bruschetta mix, and cook until the onion and garlic are softened.  Turn up the temperature, and then add a couple of glugs of Balsamic Vinegar (enough to wet the mixture, but not so much that the mixture drowns).
  • Cook on a high heat for a further minute.
  • Serve the salmon with the bruschetta topping and roast potatoes on the side and a wedge of lemon.

Serves 2

Bruschetta Salmon with Roast Potatoes

Bruschetta Salmon with Roast Potatoes

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