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  • Servings: 4

Sheet Pan Salmon with Artichoke Bruschetta

A fresh, no-fuss dinner bursting with Mediterranean flavor. This spring sheet pan salmon is topped with Cara Mia’s Artichoke Bruschetta and roasted alongside tender asparagus and lemon slices. It’s a vibrant, wholesome meal ready in under 30 minutes — perfect for busy weeknights or effortless entertaining.

Recipe Tip:

  • Swap asparagus for broccolini or green beans
  • Use Cara Mia’s Tomato Bruschetta for a different flavor profile
  • Add a drizzle of balsamic glaze for a sweet finish
  • Try fresh basil instead of parsley for a sweet herbal twist
  • Serve with couscous, herbed rice, or warm pita bread

Ingredients:

  • 4 skin-on salmon fillets (about 6 oz each)
  • 1 tablespoon olive oil
  • 2 cloves garlic, finely minced
  • Zest of 1 lemon
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • 1 bunch asparagus, ends trimmed
  • 1 lemon, thinly sliced
  • ½ cup Cara Mia Artichoke Bruschetta, drained slightly
  • Optional: chopped flat-leaf parsley, for garnish

Step by Step:

Step 1: Season de Salmon

Preheat oven to 400°F and line a large sheet pan with parchment paper. Place salmon fillets skin-side down on the pan. In a small bowl, mix olive oil, garlic, lemon zest, oregano, salt, and pepper. Brush the mixture evenly over each fillet.

Step 2: Arrange Asparagus & Lemon

Scatter trimmed asparagus around the salmon. Drizzle with a little olive oil and season lightly with salt and pepper. Tuck lemon slices around the pan for brightness and aroma.

Step 3: Roast

Bake for 12–14 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.

Step 4: Top with Artichoke Bruschetta

Remove pan from the oven. Spoon Cara Mia Artichoke Bruschetta generously over each salmon fillet.

Step 5: Garnish & Serve

Sprinkle with chopped parsley and serve immediately. Pair with couscous, herbed rice, or crusty bread.

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