Description
A light yet satisfying dish of golden-seared salmon with a vibrant basil sauce, paired with a crisp tomato cucumber salad and fluffy white rice.
Ingredients
Scale
- 4 salmon fillets (about 6 oz each)
- 1 cup fresh basil leaves (packed)
- 2 garlic cloves
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1 large cucumber, diced
- 2 cups cooked white rice
Instructions
- Heat a non-stick skillet over medium-high heat.
- In a blender or food processor, combine basil, garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth and set aside.
- Pat the salmon fillets dry and season with salt and pepper.
- Add a little oil to the skillet and place salmon fillets skin-side down. Sear for 3–4 minutes per side until golden and cooked through.
- In a bowl, toss cherry tomatoes and cucumber with a pinch of salt, pepper, and optional lemon or olive oil.
- Warm the cooked rice if needed. Plate rice, place salmon on top, spoon over basil sauce, and add salad on the side.
- Serve immediately and enjoy the fresh flavors.
Notes
- Use fresh basil for the brightest, most flavorful sauce.
- Don’t overcook the salmon — aim for moist, flaky texture.
- Assemble the dish just before serving for best presentation and taste.
Nutrition
- Serving Size: 1 plated portion
- Calories: 470
- Sugar: 3g
- Sodium: 500mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 80mg
Keywords: salmon with basil sauce, tomato salad, healthy salmon recipe, summer dinner, Mediterranean salmon