Basil Baked Salmon with Cherry Tomato Salad

This basil sauce is similar to a pesto, but without the cheese. If you have prepared pesto, you can substitute it for the fresh version.

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  • Servings: 4

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  • 4 (6 ounce) salmon filets
  • 1 small garlic clove
  • 1/4 cup pine nuts
  • 1 cup basil leaves, plus 8 more leaves
  • 1/4 cup extra-virgin olive oil
  • 1 pint cherry tomatoes, halved or quartered
  • 1 teaspoon red wine vinegar
  • Kosher salt 
  • Freshly ground black pepper

How to make this recipe

  1. Preheat the oven to 350°F.

  2. In a food processor with the motor running, drop the garlic clove into the feed tube and run the motor until it is finely chopped. Add the 1 cup of basil, pine nuts, and 1/4 teaspoon each salt and pepper, then pulse until finely chopped. With the motor running, pour in 3 tablespoons of the oil until combined. Place the salmon on an oiled baking sheet, then divide the basil mixture between the salmon, then top each filet with 2 basil leaves. Bake the salmon until just cooked through, about 15 minutes.

  3. While the salmon bakes, in a bowl, stir together the tomatoes, vinegar, 1/4 teaspoon each salt and pepper, and the remaining 1 tablespoon oil. Top the salmon with the tomato salad and serve.

Contributed By Photo © Ian Knauer Published February 2014

1043419 recipes/basil-baked-salmon-cherry-tomato-salad 2015-08-27T20:16:52+00:00 Ian Knauer weeknight-dinner|4|american|web-exclusive|healthy|fast|vegetarian|gluten-free|spring|summer february-2014 recipes,basil-baked-salmon-cherry-tomato-salad 1043419

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