Salmon with Basil Sauce and Tomato Salad Recipe

Bright, zesty, and bursting with fresh flavors, Salmon with Basil Sauce and Tomato Salad is that magical dish you whip up when you want something healthy yet utterly satisfying. The creamy basil sauce clings beautifully to flaky salmon, while the juicy cherry tomato salad on the side delivers a vibrant, colorful contrast. It’s effortless enough for a weeknight, but definitely “dinner party-worthy” when you want to impress. If you’re looking for a Mediterranean-inspired meal that boasts both elegance and ease, Salmon with Basil Sauce and Tomato Salad will quickly work its way into your regular rotation.

Ingredients You’ll Need

One of the real charms of Salmon with Basil Sauce and Tomato Salad is the way a handful of simple, fresh ingredients come together for maximum impact. Each component brings something essential, from bright pops of flavor to creamy textures and those gorgeous colors that make your plate sing.

  • Salmon fillets: Go for four 6-ounce fillets, with or without skin; salmon’s rich, buttery texture is the canvas for the sauce and salad.
  • Olive oil: Adds a hint of Mediterranean richness and is used in both cooking and dressings.
  • Salt and pepper: Essential seasonings that allow each fresh ingredient to shine without overpowering.
  • Lemon wedges: A squeeze at the end wakes up all the flavors and brings a burst of tang.
  • Fresh basil leaves: The heart of the basil sauce, providing that signature aromatic hit and brilliant green color.
  • Plain Greek yogurt or sour cream: Creates a cool, creamy base for the basil sauce—Greek yogurt lends a tangier, lighter touch, while sour cream gives extra richness.
  • Lemon juice: Brightens and balances both the sauce and the salad with its zippy citrus notes.
  • Garlic: Adds savory depth to the basil sauce—just a single clove brings the right punch.
  • Cherry tomatoes: Look for a pint of the juiciest, sweetest tomatoes you can find; cutting them in half lets their flavor mingle with the dressing.
  • Red onion: Thin slivers add sharpness and a beautiful bit of crunch to the salad.
  • Balsamic or red wine vinegar: Either option will give the salad just the right bit of tangy complexity.
  • Fresh basil for garnish: Scattering extra basil on top makes for a picture-perfect (and even more fragrant) finish.
  • Water: Just a touch, to thin out the basil sauce if needed for drizzling.

How to Make Salmon with Basil Sauce and Tomato Salad

Step 1: Whip Up the Basil Sauce

Start by making that gorgeous green basil sauce, which really is the star of the show. In a food processor or blender, combine the fresh basil leaves, Greek yogurt or sour cream, olive oil, freshly squeezed lemon juice, garlic, salt, and pepper. Blitz everything until you have a smooth, creamy, and brilliantly green sauce, pausing to scrape down the sides as needed. If it seems a bit thick, trickle in one or two tablespoons of water, blending until it’s the perfect consistency for dolloping over salmon. Pop the sauce into the fridge while you prep the rest, as this little chill time actually helps the flavors meld.

Step 2: Toss the Tomato Salad

It doesn’t get much easier or tastier than this tomato salad! Halve your cherry tomatoes and toss them into a bowl with the thinly sliced red onion. Drizzle with olive oil and your favorite vinegar (balsamic will add sweetness, red wine vinegar keeps it tangier). Season generously with salt and black pepper, then use your hands or a spoon to gently combine everything. Don’t forget a fresh basil sprinkle for garnish—the aroma will have everyone hovering nearby. Set this aside so the flavors can mingle while you cook the salmon.

Step 3: Sear the Salmon

Pat your salmon fillets dry with a paper towel for that perfect crispy exterior. Season well with salt and pepper on both sides. Heat a tablespoon of olive oil in a nonstick skillet over medium heat—wait for it to shimmer before adding the salmon (skin-side down if you kept it on, which will help keep the fillet moist and add texture). Let the salmon sizzle undisturbed for 4 to 5 minutes until the skin is crisp and the sides start looking opaque. Flip each fillet carefully and cook for another 2 to 4 minutes, until the salmon is flaky in the middle. The sizzling, golden edges mean you’re in for a treat!

Step 4: Assemble and Serve

You’re just moments away from Salmon with Basil Sauce and Tomato Salad glory! Lay a salmon fillet on each plate, then drizzle (or dollop) a generous amount of basil sauce right over the top so it runs down the sides. Add a vibrant scoop of the tomato salad alongside, and tuck a couple lemon wedges on the plate for squeezing. The combination of creamy, herby sauce with juicy tomatoes and the richness of the fish tastes like summer on a plate—no matter the season.

How to Serve Salmon with Basil Sauce and Tomato Salad

Salmon with Basil Sauce and Tomato Salad Recipe - Recipe Image

Garnishes

A sprinkle of freshly chopped basil ties the whole dish together, adding fragrance and flair. A light dusting of cracked black pepper never goes amiss, and if you’re feeling fancy, a little grated lemon zest brightens each plate and gives a hint of sophistication.

Side Dishes

While Salmon with Basil Sauce and Tomato Salad is satisfying on its own, it pairs beautifully with crusty bread to soak up every drop of sauce. If you want something heartier, serve alongside fluffy quinoa, herbed couscous, or a pile of simply roasted baby potatoes. A crisp green salad with a tart vinaigrette works well too.

Creative Ways to Present

For a special touch, try layering the tomato salad beneath the salmon instead of alongside—it creates a lovely base that soaks up any juices. If you’re serving a crowd, arrange everything family-style on a big platter: salmon fillets fanned out, heaps of tomato salad, and a generous bowl of basil sauce for drizzling at the table. Or build a grain bowl with your favorite base, top with salmon and salad, then drizzle sauce over everything for a modern, casual vibe.

Make Ahead and Storage

Storing Leftovers

Any leftover Salmon with Basil Sauce and Tomato Salad can be stored in airtight containers in the refrigerator for up to two days. Keep the salmon, basil sauce, and tomato salad in separate containers if possible, so everything stays fresh and vibrant.

Freezing

It’s best to freeze just the cooked salmon if needed, tightly wrapped or in a sealed container, for up to one month. Basil sauce and tomato salad don’t freeze well due to their fresh ingredients, so plan to make those fresh on serving day.

Reheating

To warm the salmon, gently reheat in the oven at 300 degrees Fahrenheit until heated through—this keeps it moist, rather than drying out in the microwave. Serve with cold or room-temperature basil sauce and a freshly tossed tomato salad for the best texture and flavor.

FAQs

Can I use frozen salmon fillets for this recipe?

Absolutely! Just make sure to thaw the salmon fillets completely and pat them dry before cooking. Frozen salmon works wonderfully, especially if it’s high quality.

What if I don’t have a food processor or blender for the basil sauce?

No worries—just finely chop the basil and garlic, then whisk them together with the yogurt, olive oil, and lemon juice. The sauce will be a little chunkier but still delicious.

Can I make Salmon with Basil Sauce and Tomato Salad ahead of time?

You can easily make the basil sauce and tomato salad a few hours ahead—just store them covered in the fridge. Sear the salmon right before serving to keep everything fresh and at its best.

What other herbs can I use in place of basil for the sauce?

If basil is not available, fresh parsley or cilantro will create different but delightful green sauces. The flavor profile will change, but it will still work beautifully with the salmon and tomato salad.

Is this dish suitable for meal prepping?

Definitely! Prepare the sauce and salad in advance and cook the salmon fresh. You can even enjoy leftovers cold for a quick, healthy lunch the next day—just pack the sauce and salad separately for best results.

Final Thoughts

I can’t recommend Salmon with Basil Sauce and Tomato Salad highly enough—it’s every bit as beautiful and easy as it sounds. Whether you’re cooking for a busy weeknight dinner or dazzling company, this dish checks all the boxes for taste and presentation. Give it a try, and let it become one of your go-to seafood favorites!

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Salmon with Basil Sauce and Tomato Salad Recipe

Salmon with Basil Sauce and Tomato Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 30 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mediterranean-Inspired
  • Diet: Non-Vegetarian

Description

This recipe for Salmon with Basil Sauce and Tomato Salad is a delightful and flavorful dish that combines perfectly cooked salmon with a fresh basil sauce and a tangy tomato salad. The salmon is pan-seared to crispy perfection and topped with a creamy basil sauce, served alongside a refreshing tomato salad. A Mediterranean-inspired dish that is easy to make and perfect for a light and healthy meal.


Ingredients

For the Salmon:

  • 4 salmon fillets (about 6 oz each), skin on or off
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Lemon wedges, for serving

For the Basil Sauce:

  • 1 cup fresh basil leaves, packed
  • 1/4 cup plain Greek yogurt or sour cream
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 clove garlic
  • Salt and pepper, to taste
  • 12 tablespoons water (to thin, if needed)

For the Tomato Salad:

  • 1 pint cherry tomatoes, halved
  • 1/4 small red onion, thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar or red wine vinegar
  • Salt and pepper, to taste
  • Fresh basil, for garnish


Instructions

  1. Make the Basil Sauce: In a food processor or blender, combine basil, yogurt, olive oil, lemon juice, garlic, salt, and pepper. Blend until smooth. Thin with a little water if needed. Chill until ready to serve.
  2. Make the Tomato Salad: In a bowl, combine halved cherry tomatoes, sliced red onion, olive oil, and vinegar. Toss and season with salt and pepper. Garnish with chopped fresh basil.
  3. Cook the Salmon: Pat salmon dry and season with salt and pepper. Heat olive oil in a nonstick skillet over medium heat. Cook salmon skin-side down (if using skin) for 4–5 minutes until crispy. Flip and cook another 2–4 minutes, or until cooked through and flaky.
  4. Assemble and Serve: Plate each salmon fillet with a generous spoonful of basil sauce and a side of tomato salad. Serve with lemon wedges.

Notes

  • The basil sauce can be made ahead and kept chilled for up to 2 days.
  • Great served with crusty bread, quinoa, or roasted potatoes for a full meal.
  • For extra flavor, marinate the salmon briefly in lemon juice and olive oil before cooking.

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