Salmon
4 fresh salmon fillets (1 1/2 lbs)
2 Tbls. olive or vegetable oil
1 whole lemon, cut in half
2 garlic cloves, minced
1 tsp. Morton Kosher Salt
Freshly ground black pepper

Bruschetta
1 pound fresh tomatoes, coarsely chopped
1 medium red onion, finely chopped
3 cloves garlic, minced
2 Tbls. snipped fresh basil leaves
1/4 tsp. Morton Kosher Salt
Freshly ground black pepper
3 Tbls. olive oil
2 Tbls. red wine vinegar
1 10oz. italian focaccia bread cut into 4 pieces, halved horizontally
2 Tbls. prepared basil pesto

Place fish in oven proof shallow baking dish. Brush each fillet with olive oil or vegetable oil. Squeeze fresh lemon juice over fillets. Season with garlic, kosher salt and pepper. Cover and refrigerate for at least 30 minutes or up to 1 hour.

While salmon is marinating, prepare bruschetta. In large glass bowl, combine tomatoes, red onion, garlic, basil, kosher salt, pepper, olive oil and vinegar. Cover and allow flavors to combine until needed. Toast focaccia until crisp; spread evenly with basil pesto mixture. Keep warm for serving.

Drain fish fillets of any marinade; discard marinade. Bake at 350 degrees for 20-30 minutes or until fish flakes easily with a fork. Serve cooked fish immediately with bruschetta mixture and crisp focaccia bread.