Salmon with Basil Sauce and Tomato Salad
Ingredients
- 1 teaspoon 1 teaspoon paprika
- 1/2 teaspoon 1/2 teaspoon garlic powder
- 1/2 teaspoon 1/2 teaspoon onion powder
- 1/2 teaspoon 1/2 teaspoon coarsekoshersalt
- 1 teaspoon 1 teaspoon granulated sugar
- 1 tablespoon 1 tablespoon olive oil
- 123 salmon filet lb. , cut into – pieces
- 1/2 1/2 fresh basil packed
- 1 fresh chives small bunch of
- 1 teaspoon 1 teaspoon dried oregano , optional
- 1 garlic clove
- 1/2 1/2 mayo (more as needed to keep it creamy)
- 1/4 1/4 grated Parmesan cheese
- 12 lemon juice – tablespoons
- salt small pinch of , to taste
- 1 1/2 1 1/2 cherry tomatoes halved
- 2 sweet corn ear , cut off the cob
- 12 12 fresh spinach – or spring greens
- 1 tablespoon 1 tablespoon olive oil
- 2 tablespoons 2 tablespoons chivesparsley minced or
- salt, pepper, and garlic powder to taste
- 2 2 cooked ricegrains or for serving (I use precooked to make it easy)
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Instructions
- Prep: Prep the tomato salad.
- Make the basil sauce: Blend the basil sauce ingredients until almost completely smooth, with just a few flecks remaining.
- Prep the salmon: Preheat the oven to 425 degrees. Mix the spices in a small bowl and stir in the olive oil. Coat the salmon with the spice paste.
- Bake the salmon: Bake on a parchment-lined baking sheet for 9-12 minutes, or until 135 degrees in the thickest part. (It’s all personal preference, but this is the doneness that we like best – it’s a medium-well done salmon.)
- Assemble the meal: Plate the salmon over the rice, serve with salad, and spoon the sauce over the top. Season with salt and pepp. Mwah!
Source
Original recipe: View Original
