Baked Salmon with Basil Sauce
This baked salmon with basil sauce pairs flaky, oven-roasted salmon with a creamy basil sauce for a flavor-packed dinner. A vibrant tomato salad completes this easy, healthy gluten-free recipe.
Ingredients
- 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
- 1/2 cup packed fresh basil
- 1 small bunch of fresh chives
- 1 teaspoon dried oregano, optional
- 1 clove garlic
- 1/2 cup mayo (more as needed)
- 1/4 cup grated Parmesan cheese
- 1 – 2 tablespoons lemon juice
- Small pinch of salt
- 1 1/2 cups halved cherry tomatoes
- 2 ears 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 (I use precooked for ease)
Instructions
- Prep: Start by making the tomato salad. Simply toss cherry tomatoes, sweet corn, spinach, olive oil, parsley, and your preferred seasonings in a bowl. Set aside to marinate while you prepare the rest.
- Make the basil sauce: In a blender, combine basil, chives, garlic, mayo, Parmesan cheese, lemon juice, and a pinch of salt. Blend until smooth with tiny basil flecks remaining. Adjust with more mayo or lemon juice for creaminess and balance.
- Season the salmon: Preheat the oven to 425 degrees Fahrenheit. Mix paprika, garlic powder, onion powder, coarse kosher salt, sugar, and olive oil into a quick spice paste. Rub the paste generously over the salmon fillets.
- Bake: Line a baking sheet with parchment paper and place the seasoned salmon on top. Bake for 9–12 minutes until the thickest part reaches 135°F (medium-well doneness).
- Assemble and serve: Place cooked rice onto a plate, top with baked salmon, and drizzle the basil sauce generously over the top. Add the tomato salad on the side for a vibrant and fresh finish.