This one-pan bruschetta salmon and asparagus is so simple to make, it’s ready from start to finish in less than 30 mins, yet full of flavor!
Prep Time15minutes
Cook Time15minutes
Total Time30minutes
Servings4
Ingredients
Bruschetta:
1cupof cherry tomatoes,cut into pieces
¼red onion,diced
6-8basil leaves,finely chopped
2Tbspolive oil
2Tbspbalsamic vinegar
Salt & pepper,to taste
¼tspgarlic powder
4fillets salmon
1Tbspdried oregano
Salt & pepper,to taste
1poundasparagus,stems trimmed
1Tbspolive oil
Instructions
Preheat oven to 375.
Make bruschetta topping by combining tomatoes, red onion, basil, olive oil, vinegar, salt, pepper and garlic powder in a bowl and mix together. Set aside and let marinate.
Line a baking sheet with parchment paper for easy clean-up.
Place salmon in the middle of the pan, skin side down, and sprinkle salt, pepper and oregano onto fillets.
Arrange asparagus around the salmon. Drizzle olive oil, salt and pepper onto asparagus.
Bake 13-15 minutes, or until salmon flakes easily with a fork and asparagus is tender.
Remove from oven and top each salmon fillet with bruschetta.
Recipe Notes
I always serve this with a salad and if I have leftover bruschetta, I toss it in the salad!