Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Peel, then mince or grate garlic. Add potatoes, garlic, half the Italian Seasoning and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) 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 the 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 heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then salmon. Pan-fry until golden-brown and cooked through, 3-4 min per side.\*\* Transfer to a plate and cover to keep warm.

Stir together tomatoes, basil, 1/4 tsp garlic salt and 1/2 tbsp oil (dbl both for 4 ppl) in a small bowl. Season with pepper. Set aside.

When potatoes are almost finished, remove baking sheet from 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.

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.