Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, half the Italian Seasoning and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets with 1 tbsp oil per sheet.) Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown and tender, 21-23 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)

Meanwhile, cut tomato into 1/2-inch pieces. Thinly slice basil. Pat salmon dry with paper towels, then sprinkle with remaining Italian Seasoning. Season with salt and pepper.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon, skin-side down. Cook until skin is crispy, 4-5 min. Flip and cook until salmon is cooked through, 3-4 min.**Transfer to a plate and cover to keep warm.

Add tomatoes, basil, 1/4 tsp (1/2 tsp) garlic salt and 1/2 tbsp (1 tbsp) oil to a small bowl. Season with pepper, then stir to combine. Set aside.

When potatoes are almost finished, remove the baking sheet from the oven, then sprinkle Parmesan over potatoes. Return potatoes to the middle of the oven and continue roasting until Parmesan is golden-brown, 3-4 min.

If desired, gently remove and discard salmon skin. Brush salmon with 1/2 tbsp (1 tbsp) balsamic glaze. Divide Parmesan potatoes and salmon between plates. Top salmon with bruschetta topping, then drizzle 1/2 tbsp (1 tbsp) balsamic glaze over top.