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