- 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
Preheat the oven to 350°F.
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.
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.