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 garlic salt (dbl for 4 ppl) 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.)

While potatoes roast, 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 oil (dbl for 4 ppl), 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 garlic salt and 1/2 tbsp oil (dbl both for 4 ppl) 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 balsamic glaze (dbl for 4 ppl). Divide Parmesan potatoes and salmon between plates. Top salmon with bruschetta, then drizzle 1/2 tbsp balsamic glaze (dbl for 4 ppl) over top.