Salmon with Basil Sauce and Tomato Salad Recipe
If you’re searching for a dinner that feels both fresh and elegant without requiring hours in the kitchen, you’re going to fall for this Salmon with Basil Sauce and Tomato Salad. Picture perfectly seared salmon fillets, draped with a lusciously herby basil sauce that tastes like summer, partnered with a rainbow-bright tomato salad that bursts with juicy flavor in every bite. This recipe is a weeknight wonder that’s impressive enough for company (but secretly so quick and simple, you’ll want to make it all the time). Balanced, vibrant, and loaded with Mediterranean-inspired goodness, it’s a dish that will make you long for seconds.
Ingredients You’ll Need
The magic of this recipe is in its simplicity—every ingredient is carefully chosen to add something special, whether it’s flavor, color, or pure dinnertime comfort. Together, they create a harmonious plate that’s as beautiful as it is delicious!
- Salmon fillets: About 6 ounces each, these serve as the hearty, tender star of your plate—skin on for a crispy edge, or off if you prefer.
- Olive oil: Used for both richness and to help sear the salmon to golden perfection, as well as dressing the salad and sauce.
- Salt and pepper: Essential seasonings to enhance and lift all the flavors in this dish.
- Lemon wedges: For serving, lemon brings a fresh, zesty finish that complements both the salmon and the sauce.
- Fresh basil leaves: The heart of your basil sauce, they provide the signature green, herbaceous pop.
- Plain Greek yogurt or sour cream: Adds creamy body and a gentle tang to the basil sauce—you can use either, depending on your preference.
- Lemon juice: In both the sauce and salad, lemon gives brightness and balances the richness of the salmon.
- Garlic: Just one clove infuses the basil sauce with aromatic depth.
- Cherry tomatoes: Use a pint of these colorful beauties, halved for maximum sweetness and a cheerful salad presentation.
- Red onion: Thin slivers add a sharp, crisp edge to the tomato salad.
- Balsamic or red wine vinegar: For a tangy lift in the salad—choose based on your mood or pantry staple.
- Fresh basil (for garnish): A sprinkle at the end pulls everything together in both flavor and appearance.
- Water (optional): For adjusting the consistency of your basil sauce until it’s pourable and silky.
How to Make Salmon with Basil Sauce and Tomato Salad
Step 1: Blend the Basil Sauce
Start by gathering your basil, yogurt or sour cream, a splash of olive oil, lemon juice, fresh garlic, and some salt and pepper. Toss it all into a food processor or blender and blitz until you have a creamy, dreamy green sauce. If it’s a bit too thick, add a spoonful or two of water until it’s just right—smooth enough to spoon but thick enough to cling to your salmon. Pop it in the fridge to chill while you handle the rest. This sauce smells like heaven, and you’ll have to resist the urge to taste it by the spoonful!
Step 2: Toss Together the Tomato Salad
Next, halve all your cherry tomatoes and sprinkle them into a pretty bowl. Add the slivers of red onion, then drizzle over the olive oil and vinegar of your choice. Sprinkle with salt and pepper, then toss gently to combine—hands work best, and you’ll get to see the salad glisten and shine. Scatter some freshly chopped basil over the top for that irresistible garden-fresh finish.
Step 3: Sear the Salmon
Time to get that salmon sizzling! Pat the fillets dry with a paper towel (this helps them get golden and crispy), then season with salt and pepper on all sides. Heat olive oil in a nonstick skillet over medium heat, and when it’s shimmering, lay the fillets in, skin side down if you’ve kept the skin on. Let them cook undisturbed for 4 to 5 minutes, so the skin crisps up and the fillets become opaque around the edges. Flip carefully, then cook for another 2 to 4 minutes, just until they flake easily with a fork. You’re aiming for moist and tender, so don’t overcook!
Step 4: Assemble and Serve
It’s time for the grand finale! Place each salmon fillet onto a dinner plate and generously spoon the chilled basil sauce over the top. Tuck a helping of tomato salad alongside, and add lemon wedges for squeezing. The finished Salmon with Basil Sauce and Tomato Salad plate is bursting with color and aroma—you’ll want to dig in immediately.
How to Serve Salmon with Basil Sauce and Tomato Salad
Garnishes
A handful of freshly torn basil makes a gorgeous, aromatic garnish to scatter on both salmon and salad. For extra flair, a final drizzle of olive oil and a crack of black pepper amps up the restaurant vibes. Lemon wedges on the side add sparkle and freshness with every squeeze—a tiny effort for big payoff!
Side Dishes
The beauty of Salmon with Basil Sauce and Tomato Salad is that it’s nearly a meal in itself, but it also shines with a few supporting players. Serve it with crusty bread to swoop up those extra basil sauce dribbles, or plate it next to fluffy quinoa or roasted potatoes for a more substantial spread. A simple green salad never hurts, and it keeps the meal feeling light and breezy.
Creative Ways to Present
If you want to elevate your presentation, try slicing the salmon into diagonal pieces and fanning them over a smear of basil sauce. You can layer the tomato salad in small cups or on a bed of arugula for a starter or tapas-style feast. For picnics or meal prep, serve everything chilled as a salmon salad bowl—the flavors are just as wonderful cold!
Make Ahead and Storage
Storing Leftovers
Leftover Salmon with Basil Sauce and Tomato Salad is a treat the next day. Store the salmon, basil sauce, and tomato salad in separate airtight containers in the refrigerator for up to 2 days. This keeps everything tasting fresh and prevents the tomatoes from making the salmon soggy.
Freezing
Salmon freezes well! If you’d like to prep ahead, freeze cooked salmon fillets tightly wrapped for up to 2 months. The basil sauce and tomato salad are best enjoyed fresh—freezing them isn’t recommended, as the texture of the sauce and tomatoes will suffer.
Reheating
For best results, gently reheat the salmon fillets in a lightly oiled skillet over low heat, or in a 300°F oven just until warmed through (about 8–10 minutes). To keep everything tasting bright, serve the reheated salmon with a fresh batch of basil sauce and tomato salad rather than reheating those components.
FAQs
Can I use dried basil instead of fresh in the sauce?
Fresh basil is essential for that vibrant, summery flavor that defines Salmon with Basil Sauce and Tomato Salad. Dried basil just doesn’t provide the same intensity, color, or aroma—the sauce really relies on the boldness of fresh leaves.
Can I bake the salmon instead of searing it?
Absolutely! You can bake the salmon fillets at 400°F for 10–12 minutes, or until they flake easily. Baking is hands-off and just as delicious, especially if you have multiple fillets to make at once.
Is this recipe good for meal prep?
Definitely. The salmon and tomato salad can be prepped ahead (just keep them separate), and the basil sauce can be made up to two days in advance. Assemble everything just before serving for the best flavors and textures.
What protein substitutes can I use if I don’t eat salmon?
You can use the basil sauce and tomato salad on grilled chicken, shrimp, or even tofu for a vegetarian twist. Each option works beautifully with the fresh, zippy flavors in this dish.
How do I make the basil sauce dairy-free?
Swap the Greek yogurt or sour cream for your favorite unsweetened dairy-free alternative, like coconut yogurt or a thick cashew cream. The sauce will stay creamy and irresistible, with just a slightly different background note.
Final Thoughts
I hope you’ll try this Salmon with Basil Sauce and Tomato Salad soon—it’s the kind of recipe that brings a little sunshine to the table, no matter the season. Bursting with flavor and done in about 20 minutes, it’s sure to earn a place in your favorites. If you do make it, don’t forget to share your delicious results; I just know it will become a hit at your house, too!
Print
Salmon with Basil Sauce and Tomato Salad Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This delicious recipe features pan-seared salmon fillets topped with a vibrant basil sauce and served alongside a fresh tomato salad. Perfect for a quick and flavorful dinner!
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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 salmon fillet + sauce + salad
- Calories: 420
- Sugar: 3g
- Sodium: 380mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg
