Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, 1 tbsp oil (dbl for 4 ppl) and half the Italian Seasoning to a parchment-lined baking 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 tender and golden-brown, 25-28 min.

Meanwhile, cut tomatoes into 1/2 -inch pieces.Thinly slice basil. Pat salmon dry with paper towels, then sprinkle all over with remaining Italian Seasoning. Season all over 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.

Meanwhile, 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, carefully remove the baking sheet from the oven and sprinkle Parmesan over top. Return potatoes to the middle of the oven and roast, 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.