Name: Salmon with Basil Sauce and Tomato Salad Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
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 (precooked for convenience)

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 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

2 cups cooked rice or grains, for serving (precooked recommended)

Instructions

Step 1: Prepare the tomato salad by combining halved cherry tomatoes, corn kernels, fresh spinach or spring greens, olive oil, minced chives or parsley, and seasoning with salt, pepper, and garlic powder to taste. Set aside.

Step 2: Make the basil sauce by blending fresh basil, chives, dried oregano (if using), garlic, mayo, Parmesan cheese, lemon juice, and a pinch of salt until almost smooth with some flecks remaining. Adjust mayo as needed for creaminess.

Step 3: Preheat your oven to 425°F (220°C). In a small bowl, mix paprika, garlic powder, onion powder, kosher salt, and granulated sugar. Stir in olive oil to form a paste.

Step 4: Coat the salmon pieces evenly with the spice paste and place them on a parchment-lined baking sheet.

Step 5: Bake the salmon for 9-12 minutes, or until it reaches 135°F (57°C) in the thickest part for a medium-well doneness. Adjust cooking time according to your preference.

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. Season with extra salt and pepper if desired.

Tips & Variations

Use fresh herbs in the basil sauce for the brightest flavor; dried oregano is optional but adds a nice herbal note.

For a lighter version, substitute mayo with Greek yogurt in the basil sauce.

If you don’t have sweet corn ears, frozen corn kernels work well when thawed.

Feel free to swap spinach or spring greens with arugula or mixed baby greens for different textures.

Storage

Store leftover salmon, sauce, and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a low oven or microwave to avoid drying it out. The basil sauce is best served chilled or at room temperature and can be stored for up to 3 days. The salad is best eaten fresh but can be refrigerated for a day.

FAQs

Can I use other types of fish for this recipe?

Yes, this spice rub and basil sauce work well with other firm fish like cod, halibut, or trout. Adjust cooking times based on the thickness of the fish.

Is the basil sauce suitable for making ahead?

Absolutely. The basil sauce can be prepared a day in advance and stored in the refrigerator. Just give it a quick stir before serving to reincorporate any separated liquids.