Light Lunch

Ingredients:

For 4 wild salmon filets (6 oz each)

• 1/4 tsp Himalayan salt (as desired)
• 1/4 tsp black pepper
• 2 tbsp Extra Virgin Olive Oil
• 1 Parchment Paper sheet

For the basil bruschetta: (makes 2 1/4 cups)

• 1/4 cup chopped red onion
• 1 tbsp extra virgin oil
• 1 tbsp  balsamic vinegar
• Himalayan salt and fresh cracked pepper to taste ( as desired)
• 2 medium vine ripe tomatoes
• 2 small cloves garlic, minced
• 2 tbsp fresh basil leaves, chopped

Directions:

1. Combine onion, olive oil, balsamic vinegar, 1/4 tsp salt and pepper. Set aside a 5 minutes.
2. Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional salt and pepper to taste. Set aside and let it sit at least 10 minutes.
3. Preheat oven to 350. Place the parchment paper on a baking sheet and place the filets on the top of the paper.
4. Drizzle olive oil on the filets, sprinkle with salt and pepper.
5. Bake for 20 minutes. Remove from oven and let rest for 2 minutes
6. Serve topped each with generous 1/2 cup basil bruschetta.