Description
This recipe for Salmon with Basil Sauce and Tomato Salad is a delightful dish that combines perfectly cooked salmon fillets with a vibrant basil sauce and a refreshing tomato salad. The basil sauce adds a burst of flavor while the tomato salad complements the dish with its freshness and tanginess.
Ingredients
Scale
Salmon:
- 4 salmon fillets (about 6 oz each)
- 1 tbsp olive oil
- Salt and pepper to taste
Tomato Salad:
- 2 cups cherry tomatoes (halved)
- 1 cup grape or heirloom tomatoes (sliced)
- ¼ red onion (thinly sliced)
- 1 tbsp balsamic vinegar
- 1 tbsp extra virgin olive oil
- ¼ tsp salt
- ¼ tsp black pepper
Basil Sauce:
- 1 cup fresh basil leaves
- ¼ cup grated Parmesan cheese
- 1 garlic clove
- ¼ cup pine nuts or walnuts
- ⅓ cup olive oil
- Juice of ½ lemon
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- To serve, spoon basil sauce over warm salmon and plate with the tomato salad on the side.
Salmon: Rub the salmon fillets with 1 tablespoon olive oil and season with salt and pepper. Bake for 12–15 minutes until cooked through.
Basil Sauce: Blend basil, Parmesan, garlic, nuts, lemon juice, and olive oil until smooth.
Tomato Salad: Toss cherry tomatoes, grape tomatoes, red onion, balsamic vinegar, olive oil, salt, and pepper in a bowl.
Notes
- This dish can also be served chilled—perfect for summer.
- Swap pine nuts for sunflower seeds for a nut-free pesto alternative.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 salmon fillet with salad
- Calories: 480
- Sugar: 4g
- Sodium: 310mg
- Fat: 35g
- Saturated Fat: 6g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 70mg
