Salmon with Basil Sauce and Tomato Salad
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
4.9 out of 5 stars
(53)
Ingredients
2-4 servings
- 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 ear 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 (I use precooked to make it easy)
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Preparation
Chef’s notes
The basil sauce originates from a family cabin in Wisconsin, using fresh basil harvested from a plant on the dock.
This meal is a hit with my family, even my preschooler and toddler enjoy it.
The recipe provides variations such as using different proteins like chicken or shrimp, and offers vegetarian options with tofu or roasted vegetables.
The recipe is naturally gluten-free and dairy-free. Ensure to use gluten-free grains if required.
The basil sauce can last up to 5 days in the refrigerator.