Salmon with Basil Sauce and Tomato Corn Salad

Adapted from Pinch of Yum.


Spice-Rubbed Salmon:

  • 1 tsp. smoked paprika
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. salt
  • 1 tsp. sugar
  • 1 TBSP olive oil
  • 1 lb. salmon filet

Basil Sauce:

  • 1/2 c. fresh basil, packed
  • 1 small bunch of fresh chives
  • 1 tsp. dried oregano
  • 1 garlic clove
  • 1/2 c. mayonnaise
  • 1/4 c. grated Parmesan cheese
  • 1–2 TBSP lemon juice
  • Salt, to taste
  • Milk to thin, as necessary

Tomato and Corn Salad:

  • 1 1/2 c. cherry tomatoes, halved
  • 2 ears sweet corn, cut off the cob
  • 1 TBSP olive oil
  • 2 TBSP parsley, minced
  • Salt, pepper, and garlic powder to taste
  • 1-2 c. spring greens
  • 2 c. cooked rice, orzo, couscous, etc. for serving


  1. Prep: In a medium sized bowl, add the tomatoes, corn, olive oil, parsley, salt, pepper, and garlic powder. Mix to combine and then set aside. You will top the spring greens with the tomato and corn salad when you are ready to eat.
  2. Make Basil Sauce: Blend the basil sauce ingredients until almost completely smooth, with just a few flecks remaining. Thin with milk, if necessary.
  3. Make Salmon Spice Mixture: Mix the spices in a small bowl and stir in the olive oil and then set aside.
  4. Prep Salmon: Preheat the oven to 425F. Line a baking sheet with foil and spray with cooking spray. Add then salmon to the baking sheet and then coat the salmon with the spice mixture.
  5. Bake Salmon: Bake for 10-12 minutes, or until 135F in the thickest part.
  6. Assemble Meal: Plate the salmon over the rice/orzo/couscous, serve with tomato and corn salad over the the spring greens, and spoon the sauce over the top of the fish and the salad, if desired.

Salmon with Basil Sauce and Tomato and Corn Salad:

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