Ingredients
For the Salmon and Tomato Topping
- 1 loaf of French baguette, cut into 1/4 inch slices
- 4 tbsp olive oil, divided
- 5 cloves garlic, divided (3 cloves minced for the tomato mixture, 2 cloves minced for the butter)
- 1 pint cherry tomatoes, halved
- 8 basil leaves, chopped
- 2 tbsp balsamic vinegar
- Salt and pepper, to taste
- 4 salmon fillets, skinless and boneless
- 1 tsp lemon zest
- 2 tbsp salted butter, cut into cubes
- 1 tsp lemon juice
- 1 tbsp freshly chopped parsley leaves
For the Arugula Salad
- 2 tbsp olive oil
- Juice of 1/2 a lemon
- 1 tbsp honey
- 5-ounce bag baby arugula
- Salt and pepper, to taste
- A chunk of parmigiano-reggiano, for shaving
Instructions
- Prepare the Garlic Tomato Mixture: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add 3 cloves of minced garlic and sauté until fragrant, about 1 minute. Add the halved cherry tomatoes and cook until they soften and release their juices, approximately 5 minutes. Stir in the chopped basil, balsamic vinegar, and season with salt and pepper. Remove from heat and set aside.
- Toast the Baguette Slices: Preheat the oven to 375°F (190°C). Arrange the baguette slices on a baking sheet. Brush each slice lightly with 2 tablespoons of olive oil. Bake for about 8-10 minutes or until golden and crisp. Remove and keep warm.
- Cook the Salmon with Garlic Butter: Season the salmon fillets with salt, pepper, and lemon zest. In the same skillet used for the tomatoes, melt the butter over medium heat. Add the remaining 2 cloves of minced garlic and sauté briefly until fragrant. Place the salmon fillets in the skillet and cook for 4-5 minutes per side or until cooked through and flaky. During cooking, spoon the garlic butter over the salmon to infuse flavor. Remove from heat and squeeze lemon juice over the fillets. Sprinkle with chopped parsley.
- Make the Arugula Salad: In a large bowl, whisk together olive oil, lemon juice, honey, salt, and pepper until well combined. Toss the baby arugula in the dressing until evenly coated. Adjust seasoning if needed.
- Assemble and Serve: Place toasted baguette slices on plates. Spoon the garlic tomato mixture over the baguette slices. Top with a cooked salmon fillet. Serve each plate with a portion of arugula salad. Finish the salad with shaved parmigiano-reggiano on top. Enjoy your flavorful brunch!
Notes
- Use fresh garlic for the best flavor in both the tomato mixture and garlic butter salmon.
- Ensure the salmon fillets are of even thickness for uniform cooking.
- Feel free to substitute the French baguette with sourdough or ciabatta if preferred.
- The arugula salad dressing can be adjusted for sweetness or acidity according to taste.
- This dish is best served immediately to enjoy the crisp baguette with warm salmon and fresh salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Stovetop
- Cuisine: French-inspired
- Diet: Low Salt
