Make the most of summer produce (and their antioxidants!) with a savory tomato-and-balsamic topped salmon. This recipe draws its inspiration from a classic summer bruschetta, but piles the juicy tomato topping onto a nutrient-rich fillet of wild-caught fish, rather than the traditional toasted bread.
While fresh summer tomatoes provide a rich source of vitamin A, potassium, and the antioxidant lycopene, cooking them, even for a short time like in this dish, actually boosts the nutrient value. Research has found that antioxidant levels from the lycopene in the tomatoes rose by 34 percent after cooking for just 15 minutes!
The flavorful tomato balsamic layer also keeps the salmon moist and tender, while creating a delicious pan sauce. Serve with a squeeze of fresh lemon to brighten the tomato flavor and a few toasted crostini to scoop up the veggie (and lycopene!) rich bruschetta topping.
About Jenna Amos, RDN:
Jenna Amos is a Registered Dietitian Nutritionist and nutrition communications expert. She has nearly 10 of experience contributing to and leading well-being strategies for brands across the food industry, from start ups to category leaders. Jenna has an “all foods fit” approach to nutrition, with a focus on local and sustainable foods. She is passionate about the future of our food system, nutrition policy and sustainable agriculture.
Jenna received her degree in dietetics from Boston University and completed her Dietetic Internship at VCU Health in Richmond, VA. In her free time, she enjoys urban gardening, developing recipes and hiking her way through the National Parks.
