Here’s a laid-back version of your recipe:
What you’ll need:
For the 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
For the 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 mayo (add more if needed to keep it creamy)
- 1/4 cup grated Parmesan cheese
- 1 – 2 tablespoons lemon juice
- A small pinch of salt, to taste
For the tomato salad:
- 1 1/2 cup halved cherry tomatoes
- 2 ears of 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 for convenience)
Here’s what you do:
- Start by prepping the tomato salad.
- Next, blend the basil sauce ingredients until almost completely smooth, leaving just a few flecks.
- Preheat your oven to 425 degrees. Mix the spices in a small bowl and stir in the olive oil. Coat the salmon with this spice paste.
- Bake the salmon on a parchment-lined baking sheet for 9-12 minutes, or until it reaches 135 degrees in the thickest part. (This will give you a medium-well done salmon.)
- Finally, plate the salmon over the rice, serve with salad, and spoon the sauce over the top. Season with salt and pepper. Enjoy!
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Bake
Cuisine: American
Keywords: salmon recipe, basil sauce, salmon with sauce
