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
- 1–2 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
- 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.
- 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.
- 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.
- 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.
