Salmon Bruschetta

I am always looking for different ways to prepare healthy dinners. The trouble I find with a lot of "healthy" recipes is sometimes they call for strange ingredients not readily accessible ingredients. It's just Mike and I (don't tell the dogs I wrote that, lol) and we keep it pretty simple. So then I would finding myself spending money on ingredients that I would use ONCE and then have to throw the rest away. Then I stopped trying to make all of these fancy recipes because it was getting really time consuming and expensive. And THEN we starting to buy Salmon twice a week for dinner. Well, cooking it with some salt, pepper, and a little coconut oil was getting old. My challenge, and I choose to accept it, was to find recipes, for two (well 4 with Mike's appetite hehe) that were quick, tasty, healthy, and simple. My solution? I google a raw ingredient I already have (saving money oh yeah!) and put together recipes based on what I have at my disposal that night. 

This recipe originally called for cherry tomatoes, fresh oregano, and individual salmon fillets. I had regular tomatoes on the vine, a whopping 1 lb piece of salmon, and dried oregano.  Here's the final tweaked product: 


It's a two step recipe. I had the time to Marinate the salmon for an hour, but I am sure you could just broil it and then add the Bruschetta topping after. 

Mike and I really enjoyed this one. I hope anyone who tries it will too! 

Salmon Marinade Ingredients
1 lb Salmon
4 cloves garlic
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1/2-1 tsp paprika
1 tsp lemon zest (approx. 1/4 a lemon) 
1 tsp squeeze lemon juice from the 1/2 you just zested (approx. 1/2 a good squeeze) 
1 tbsp Olive Oil
1 gallon zip-loc bag or something else to marinate the fish in

Mince the garlic. Zest the lemon. Squeeze. Mix all ingredients together in what you will marinate the fish. Add the fish and toss around to coat evenly. Marinate in the refrigerator for an hour or so. 

Bruschetta Topping Ingredients
2 cloves garlic
1 tomato from the vine
1 tsp lemon, zested (use the remaining lemon from before)
1 tsp lemon juice, squeeze all from that same lemon! 
1/2 tsp sea salt and cracked black pepper (this can be to taste too) 
1/2 tsp dried oregano, or to taste
2 tbsp olive oil

Mince the garlic. Zest the lemon and add the ingredients to a small bowl. Mix well. Cut the tomato into quarters, then halve the quarters horizontally. Remove the insides of the tomato leaving only the inner wall. Fold in the tomatoes with the other ingredients. Set aside. 

Remove the salmon from the fridge and whatever marinating medium you used. Place aluminum foil on a pyrex dish. Skin side down, lay the salmon flat. Place in the broiler for 8 minutes and then cook at 350F for another 10-15 or until the salmon is nice and flaky. Remove the salmon from the oven, let sit for a few minutes. Make your portions according to your guests. Place the Bruschetta on top of the Salmon. If you have some left over bruschetta, you can add it to a side salad as a dressing or have alone!