Ingredients:

For the salmon:
4 salmon filets
1 tablespoons olive oil
2 tablespoons balsamic vinegar
2 cloves garlic minced
1 teaspoon Italian seasoning
½ teaspoon salt

For the bruschetta:
1 ½ cups cherry tomatoes halved
3 cloves garlic minced
½ small red onion chopped
1 teaspoon balsamic vinegar
1 teaspoon olive oil
½ cup chopped basil
½ teaspoon salt

Directions:

Add the salmon to a 9×13 baking dish.

Add the oil, balsamic vinegar, garlic, Italian seasoning, and salt to a small bowl and whisk to combine. Pour over the salmon and turn to coat.

Let salmon set for 10 minutes while the oven heats to 425 degrees.

Place salmon in the oven and bake for 15-20 minutes or until salmon is nearly cooked through.

While the salmon is baking, add all of the ingredients for the bruschetta to a bowl and toss to combine.

Remove salmon from the oven and pour the bruschetta over the top. Return to the oven for 5 minutes to warm the tomatoes and finish cooking the salmon.

Servings: 1 salmon filet

Nutritional Information: Calories: 536, Fat: 33g, Carbohydrates: 6g, Fiber: 1g, Protein: 51g