Salmon with Basil Sauce and Tomato Salad Recipe
Salmon with Basil Sauce and Tomato Salad is a Mediterranean-inspired favorite that captures the very best of sunny, vibrant, and fresh flavors all on a single plate. Imagine perfectly baked salmon fillets topped with a zingy basil sauce (think quick pesto!) and paired with a juicy tomato salad bursting with color—this dish feels elegant yet is a breeze to put together. It’s as impressive for impromptu entertaining as it is for a relaxed weeknight dinner, and it’s naturally gluten-free, too. Once you try this standout meal, you might just find yourself craving it every week!
Ingredients You’ll Need
This recipe proves that when you start with great, simple ingredients, you don’t need much to get incredible flavor and texture. Each component plays a starring role, from the rich salmon to the aromatic basil, and the juicy, sun-ripened tomatoes that tie it all together so beautifully.
- Salmon fillets: Look for four center-cut pieces, about 6 oz each, for even cooking and a tender, buttery bite.
- Olive oil: Adds depth and moisture to both the salmon and the salad; use a good-quality extra virgin version for drizzling.
- Salt and pepper: Don’t skimp on seasoning—these basics help every flavor pop.
- Cherry tomatoes: Two cups of these sweet, juicy gems give your salad plenty of garden-fresh color and bold taste.
- Grape or heirloom tomatoes: One cup, sliced, brings variety and a slightly different texture to the tomato mix.
- Red onion: A quarter, thinly sliced, for a subtle bite and pretty pop of color.
- Balsamic vinegar: The tangy note in your tomato salad, balancing the sweetness of the tomatoes.
- Extra virgin olive oil: Just a tablespoon for the salad; it ties everything together with grassy richness.
- Black pepper: A quarter teaspoon gives layers of warmth and bite.
- Fresh basil leaves: One cup, packed; basil is the foundation of the boldly flavored sauce that brightens the whole dish.
- Grated Parmesan cheese: Just a quarter cup transforms the sauce into something savory and lush.
- Garlic clove: One is enough for aromatic depth without overpowering the basil.
- Pine nuts or walnuts: A quarter cup—either nut adds creaminess and body to the basil sauce, but you can swap for sunflower seeds if needed.
- Olive oil (for basil sauce): A third cup, which gives the sauce its irresistible silky texture.
- Lemon juice: The juice of half a lemon for brightness and zing to lift the basil sauce.
How to Make Salmon with Basil Sauce and Tomato Salad
Step 1: Prep and Bake the Salmon
Start by preheating your oven to 400°F and line a baking sheet with parchment paper for easy cleanup. Rub the salmon fillets all over with a tablespoon of olive oil and a sprinkling of salt and pepper—this simple prep seals in moisture and amps up the flavor. Arrange them on your baking sheet with a little space between each, and bake for 12 to 15 minutes, just until the flesh flakes easily with a fork and is perfectly tender. There’s nothing like the savory aroma of salmon roasting!
Step 2: Whip Up the Basil Sauce
While the salmon is in the oven, it’s time to make that gorgeous basil sauce. In a food processor, blend together the fresh basil leaves, grated Parmesan, peeled garlic clove, pine nuts or walnuts (your choice!), lemon juice, and one third cup of olive oil. Blend until the sauce is creamy and smooth, tasting and adjusting the salt as needed. This vibrant, green sauce packs amazing herby flavor—drizzle it on everything!
Step 3: Toss the Tomato Salad
The salad comes together in just minutes. In a mixing bowl, combine the halved cherry tomatoes, sliced grape or heirloom tomatoes, and thin slivers of red onion. Drizzle over the balsamic vinegar, add a tablespoon of extra virgin olive oil, and season with a quarter teaspoon each of salt and pepper. Gently toss everything until the tomatoes glisten and the flavors meld. This salad is Zen simplicity: juicy, tangy, and perfect alongside the salmon.
Step 4: Plate and Serve
To assemble your Salmon with Basil Sauce and Tomato Salad, start with a warm salmon fillet on each plate. Spoon that vibrant basil sauce generously over the top so it cascades down the sides, then add a generous serving of your bright tomato salad on the side. Every forkful should have a little of each—the flaky salmon, luscious sauce, and juicy tomatoes. Absolutely divine!
How to Serve Salmon with Basil Sauce and Tomato Salad
Garnishes
For an extra punch of color and flavor, top your salmon with a sprinkle of finely grated Parmesan or a scatter of extra basil leaves. A twist of lemon or a few toasted pine nuts can make everything look restaurant-worthy.
Side Dishes
This dish is wonderfully complete on its own, but if you want to round out the meal, think simple: a bowl of herbed couscous, some garlicky roasted potatoes, or a side of grilled asparagus all marry beautifully with Salmon with Basil Sauce and Tomato Salad.
Creative Ways to Present
For a fun twist, try layering slices of salmon and tomato salad over a bed of arugula for a light summer salad, or break up the salmon and toss everything together pasta-salad style. Even served chilled at a picnic, Salmon with Basil Sauce and Tomato Salad is an absolute showstopper!
Make Ahead and Storage
Storing Leftovers
Leftover Salmon with Basil Sauce and Tomato Salad can be refrigerated in an airtight container for up to two days. Keep the basil sauce in a separate container so the flavors stay fresh and punchy when you’re ready for round two.
Freezing
It’s best not to freeze the tomato salad (fresh tomatoes lose their texture) but baked salmon freezes very well. Wrap cooled salmon tightly in plastic, then foil, and freeze for up to one month. Thaw overnight in the fridge before reheating.
Reheating
Warm leftover salmon gently in a 300°F oven until heated through, or enjoy it cold—Salmon with Basil Sauce and Tomato Salad tastes fantastic at room temperature, especially in the summertime.
FAQs
Can I use store-bought pesto instead of making the basil sauce?
Absolutely! While homemade basil sauce has a brighter, fresher flavor, a good-quality store-bought pesto makes this Salmon with Basil Sauce and Tomato Salad even quicker and just as satisfying.
Do I have to use pine nuts in the sauce?
No, you can swap pine nuts for walnuts, sunflower seeds, or even leave nuts out altogether if you prefer or need a nut-free option. Each variation gives the sauce a slightly different character.
How do I know when the salmon is perfectly cooked?
The fillets should flake easily with a fork and be just opaque in the center. Watch closely near the end of the baking time; every minute counts for salmon that’s juicy and luscious!
Can I grill the salmon instead of baking?
Yes, grilling adds a wonderful smokiness! Just brush the fish with oil, season, and cook over medium-high heat for about 4-5 minutes per side. Salmon with Basil Sauce and Tomato Salad is incredibly adaptable to different cooking methods.
Is this dish kid-friendly?
Definitely! The fresh basil sauce tastes mild and herby, not spicy, and the colorful tomato salad is naturally sweet. It’s a great way to get kids excited about healthy fish and garden-fresh veggies.
Final Thoughts
If you’re searching for a dish that delivers on both flavor and elegance without a lot of fuss, you’ll fall in love with Salmon with Basil Sauce and Tomato Salad. Whether you serve it warm from the oven or chilled for a breezy lunch, this is a recipe you’ll want to keep in your back pocket. Give it a try and get ready to have this one on regular rotation!
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Salmon with Basil Sauce and Tomato Salad Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Salmon with Basil Sauce and Tomato Salad recipe is a delightful Mediterranean-inspired dish that combines perfectly baked salmon fillets with a fresh and vibrant tomato salad, all topped with a flavorful basil sauce. It’s a healthy and delicious dinner option that is sure to impress!
Ingredients
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: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Bake the salmon: Rub the salmon fillets with olive oil, season with salt and pepper, place on the baking sheet, and bake for 12–15 minutes until cooked through.
- Make basil sauce: Blend basil, Parmesan, garlic, nuts, lemon juice, and olive oil in a food processor until smooth.
- Prepare tomato salad: Toss cherry tomatoes, grape tomatoes, red onion, balsamic vinegar, olive oil, salt, and pepper in a bowl.
- Serve: Spoon basil sauce over warm salmon and serve with tomato salad.
Notes
- This dish can also be served chilled, making it a perfect summer meal.
- For a nut-free pesto alternative, swap pine nuts for sunflower seeds.
- 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
