Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch thick wedges. Toss potatoes with half the Italian Seasoning and 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper. Roast in the middle of the oven, until golden-brown and tender, 21-23 min.

While potatoes roast, cut tomatoes into 1/2 -inch pieces. Finely slice basil. Pat salmon dry with paper towels, then sprinkle with the 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. Pan-fry, until golden-brown and cooked through, 2-3 min per side.\*\* Transfer to a plate and cover with foil 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, sprinkle Parmesan over top. 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 and drizzle 1/2 tbsp balsamic glaze (dbl for 4 ppl) over top.