Salmon with Basil Sauce and Tomato Salad Recipe

Introduction

This Salmon with Basil Sauce and Tomato Salad is a bright, flavorful meal that combines perfectly seasoned fish with a fresh herb sauce and a crisp vegetable salad. It’s simple to prepare and ideal for a healthy weeknight dinner or a casual dinner party.

Ingredients

• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon coarse kosher salt
• 1 teaspoon granulated sugar
• 1 tablespoon olive oil
• 1 lb. salmon filet, cut into 2–3 pieces
• 1/2 cup packed fresh basil
• 1 small bunch of fresh chives
• 1 teaspoon dried oregano (optional)
• 1 clove garlic
• 1/2 cup mayo (more as needed to keep it creamy)
• 1/4 cup grated Parmesan cheese
• 1–2 tablespoons lemon juice
• Small pinch of salt, to taste
• 1 1/2 cup halved cherry tomatoes
• 2 ears sweet corn, cut off the cob
• 1–2 cups fresh spinach or spring greens
• 1 tablespoon olive oil
• 2 tablespoons minced chives or parsley
• Salt, pepper, and garlic powder to taste
• 2 cups cooked rice or grains for serving

Instructions

1. Step 1: Prepare the tomato salad by combining halved cherry tomatoes, cut corn, fresh spinach or greens, olive oil, minced chives or parsley, and season with salt, pepper, and garlic powder to taste. Toss well and set aside.
2. Step 2: Make the basil sauce by blending together fresh basil, chives, dried oregano (if using), garlic, mayonnaise, grated Parmesan cheese, lemon juice, and a pinch of salt until almost smooth with some flecks remaining. Adjust mayo to achieve a creamy consistency.
3. Step 3: Preheat your oven to 425 degrees Fahrenheit. In a small bowl, mix paprika, garlic powder, onion powder, kosher salt, granulated sugar, and olive oil to form a spice paste.
4. Step 4: Coat the salmon pieces evenly with the spice paste and place them on a parchment-lined baking sheet.
5. Step 5: Bake the salmon for 9 to 12 minutes, or until the thickest part reaches 135 degrees Fahrenheit for medium-well doneness.
6. Step 6: To serve, plate the salmon over cooked rice or grains, add the tomato salad on the side, and spoon the basil sauce over the salmon. Adjust seasoning with salt and pepper if needed. Enjoy!

Tips & Variations

• Use fresh herbs for the basil sauce to maximize the vibrant flavor, but if you don’t have fresh, dried basil can work in a pinch (reduce quantity accordingly).
• Swap mayo for Greek yogurt in the sauce for a lighter version.
• Try adding avocado slices or cucumber to the tomato salad for extra freshness.
• For a smoky touch, grill the salmon instead of baking.

Storage

Store leftover salmon and salad separately in airtight containers in the refrigerator for up to 2 days. The basil sauce can also be kept covered in the fridge for up to 3 days. Reheat salmon gently in a low oven or enjoy cold. The tomato salad is best served fresh but can be eaten cold the next day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for this recipe?

Yes, firm fish like cod, halibut, or trout work well with the spice rub and bake time. Adjust cooking time based on thickness.

How can I make this recipe dairy-free?

Skip the Parmesan cheese in the basil sauce or substitute it with a dairy-free cheese alternative. Make sure to use a dairy-free mayo as well.

Salmon with Basil Sauce and Tomato Salad Recipe

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★★★★★

4.8 from 133 reviews

This flavorful dish features spice-rubbed baked salmon served over rice, complemented by a fresh tomato salad and a creamy basil sauce. The combination of aromatic spices on the salmon, vibrant basil sauce, and crisp tomato salad makes for a balanced, healthy, and satisfying meal perfect for any occasion.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 3 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Spice-Rubbed Salmon:

• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon coarse kosher salt
• 1 teaspoon granulated sugar
• 1 tablespoon olive oil
• 1 lb. salmon filet, cut into 2–3 pieces

Basil Sauce:

• 1/2 cup packed fresh basil
• 1 small bunch of fresh chives
• 1 teaspoon dried oregano (optional)
• 1 clove garlic
• 1/2 cup mayonnaise (more as needed to keep it creamy)
• 1/4 cup grated Parmesan cheese
• 1–2 tablespoons lemon juice
• Small pinch of salt, to taste

Tomato Salad:

• 1 1/2 cups halved cherry tomatoes
• 2 ears sweet corn, cut off the cob
• 1–2 cups fresh spinach or spring greens
• 1 tablespoon olive oil
• 2 tablespoons minced chives or parsley
• Salt, pepper, and garlic powder to taste

Serving:

• 2 cups cooked rice or grains (precooked is fine)

Instructions

1. Prep the Tomato Salad: Halve the cherry tomatoes, cut the sweet corn off the cob, and mix with fresh spinach or spring greens. Add olive oil, minced chives or parsley, then season with salt, pepper, and garlic powder to taste. Set aside for flavors to meld.
2. Make the Basil Sauce: In a blender or food processor, combine fresh basil, chives, garlic, dried oregano (if using), mayonnaise, Parmesan cheese, lemon juice, and a small pinch of salt. Blend until almost smooth, leaving some flecks of herbs for texture. Adjust creaminess by adding more mayo if needed.
3. Prep the Salmon: Preheat your oven to 425°F (220°C). In a small bowl, mix paprika, garlic powder, onion powder, kosher salt, granulated sugar, and olive oil to create a spice paste. Coat the salmon pieces evenly with the spice mixture.
4. Bake the Salmon: Place the salmon on a parchment-lined baking sheet. Bake in the preheated oven for 9-12 minutes, or until the thickest part reaches 135°F (57°C) for medium-well doneness. Cooking times may vary slightly based on thickness.
5. Assemble the Meal: Plate the cooked rice or grains first. Place the baked salmon atop the rice, then add a generous serving of the tomato salad on the side. Spoon the creamy basil sauce over the salmon and season with additional salt and pepper if desired. Serve immediately and enjoy!

Notes

• You can use precooked rice or grains to save time when assembling the meal.
• Adjust the doneness of the salmon to your preference by altering baking time slightly.
• The basil sauce can be made ahead and stored in the refrigerator for up to 2 days.
• Add lemon zest to the basil sauce for an extra citrusy punch.
• Feel free to substitute mayonnaise with Greek yogurt for a lighter sauce option.
• Fresh or frozen corn can be used if fresh ears aren’t available.

Keywords: salmon recipe, basil sauce, tomato salad, baked salmon, healthy dinner, easy salmon recipe, summer salad, grilled fish alternative