This Oven Roasted Bruschetta Salmon recipe is simple and delicious, with a whole salmon side cooked on a sheet pan to perfection and topped with bruschetta, made with fresh summer tomatoes, fresh herbs, and plenty of garlic. Best of all, it’s Whole30, Paleo, Low Carb AND Gluten Free!
About the Recipe
The oven roasted salmon is served with the freshest cherry tomato bruschetta, made from ingredients from my own backyard!
Because if there’s one thing I love about summertime, it’s being in my garden. Of course, I definitely don’t love the bug bites or the sunburns, but that dirt.. well, it’s my therapy. There’s just something about it that puts my heart at ease.
Most importantly, you just can’t beat the fresh produce that comes from your very own backyard. The tomatoes, the peppers, the herbs! I can’t get enough.
If you have leftover tomatoes and basil, try this bruschetta pizza!
Cooking Seasonally
When you cook with the seasons, it’s so easy to really make your dishes something special. Because the ingredients are so fresh, meals can be super simple, but still unbelievably flavorful.
When I was in the garden earlier today, I grabbed a few tomatoes and noticed our basil plants have been exploding, too! So when I picked up a salmon side from the market today, I just knew exactly what I’d be making– oven roasted sheet pan Bruschetta Salmon.
Isn’t it fun when things just come together perfectly like that?
The one thing people are always worried about with this recipe– cooking a whole salmon side! Whole fish or whole sides of fish are not as intimidating as you might think!
But if you’d prefer, you can absolutely swap salmon fillets. You’ll just have to adjust the cooking time based on the thickness of your fish fillets, so watch the salmon as it cooks. It’ll be just as impressive and absolutely delicious!
Seafood lover? Try Pan Seared Chilean Sea Bass with Garlic and Butter – one of our favorites!
How to make Bruschetta Salmon
- Lay the salmon side on a sheetpan (preferably on parchment or foil to make it easy to remove after cooking).
- Rub it with oil and seasonings.
- Gently broil the salmon, then oven roast it until perfectly tender and flakey. I promise, even if you’re not a seasoned cook, you can do this!
- Top with cherry tomato bruschetta (you can make it in advance), and a little balsamic.
It’s another deceivingly simple dinner – cooked on a sheet pan, so it’s quick and easy enough for a weeknight, but so impressive looking and flavorful that you could make it for a dinner party (and all your friends will think you’re fancy!).
Serve it all on its own, or with some roasted hasselback potatoes or a Tuscan inspired cannellini bean salad and enjoy!
What people are saying after making this recipe:
“My fave recipe of yours to date. Such a crowd pleaser 🤩😍 ” -Taylor
“I made this for my family a few weeks ago and it was a hit!” – Samantha
“What a beautiful dish! I made it when my neighbors came over for dinner, and everybody loved it!” – Kate
More Healthy Seafood Recipes
- Lobster Roll Stuffed Grilled Avocados
- Asian Ginger Salad Bowls with Shrimp
- Grilled Halibut with Strawberry Guacamole
- Sheetpan Salmon & Brussels Sprouts
- Grilled Shrimp Skewers
If you love trying new ways of making salmon, be sure to check out our other best salmon marinades!
Have you made this recipe? I’d love to know!
Tag me on Instagram @Cookathomemom or let me know in the comments below.
Bruschetta Salmon (Whole30, Paleo, Gluten Free)
Ingredients
Salmon
- 1 2-2.5 lb salmon side
- 1/2 lemon
- 2 Tablespoon olive oil
- 1/4 teaspoons dried basil
- 1/8 teaspoons dried oregano
- 1/8 teaspoons garlic powder
- 1/8 teaspoons salt
- 1/8 teaspoons black pepper
Bruschetta
- 1.5 pint cherry tomato
- 1 small bunch basil
- 1/4 red onion
- 3 cloves garlic
- 2 Tablespoon olive oil
- 1/2 teaspoons salt
- 2 Tablespoon balsamic vinegar
Instructions
Prepare the Bruschetta
- Mince the garlic. Heat the oil over low heat in a small pan and add the garlic. Sauté until fragrant, about 3-4 minutes. Set it aside.
- Quarter the tomatoes, dice the red onion, and slice the basil chiffonade. Mix together all the ingredients in a medium bowl. Season to taste. ⠀⠀
Cook the Salmon
- Preheat your broiler. Mix all spices with the olive oil. Pat dry the salmon with paper towels and set it on a foil lined baking sheet. Rub the seasonings and oil all over the salmon.
- Cook under the broiler for about 3 minutes (this gently sears the flesh so you don’t get all that white albumin leaking out as it cooks).
- Remove it from the oven and turn the oven to 300 (your oven should be at temperature quickly since it’s already hot from the broiler).
- Lay the lemon slices on the fish, then return it to the oven and cook for another 8-10 minutes or until flakey and cooked through. *Note: This depends on the thickness of your fish and the power of your broiler, so watch carefully. I like my salmon a tad on the rare side, so I err on the side of less time.
- Top with the bruschetta mixture, a sprinkle of flakey salt, an extra drizzle of balsamic vinegar, and serve! ⠀
