What herb(s) can I use instead of basil?

Personally, I love the basil here and I think it's kind of the star! But if you wanted to try something else, I would try swapping in some fresh dill or fresh cilantro to make something that more closely resembles an herbed ranch dressing!

How long does the basil sauce last?

I've kept it as long as 5 days in the fridge.

What other protein would work well here?

This would be great with chicken or shrimp! Chicken: Coat chicken breasts or thighs with the spice rub and pan-fry them for 4-5 minutes per side until cooked through. (I've done this, and it's great. I omitted the sugar and increased the salt to 1 teaspoon for 1 pound.) Shrimp: Coat them in the spice rub and sauté for 4-5 minutes total until cooked through. (I haven't done this, but it should work great.)

Can you make this vegetarian / meatless?

Yes, I think you could also do something similar with tofu - here's a recipe that has a similar build using tofu as the protein! I think this would also be great with roasted sweet potato or cauliflower in place of the salmon.

How do you make this gluten-free and/or dairy-free?

This recipe is naturally gluten-free and dairy-free! Just be sure whatever "grain" you're using to build the bowls is gluten-free, like rice or quinoa.

Can you cook the salmon with a different method, like grilling?

First of all, YUM. Secondly, yes, but you'll just want to adjust two things: 1) the spices on top, and 2) the timing. As written, the oven easily creates a crusted golden exterior with the spice rub on the salmon, but on a grill, if you flip the salmon face-down, the spice rub will stick and burn to the grates. I would just follow a grilled salmon guide like this if that's what you want to do!

Can I make the salmon in an air fryer?

Yes! Honestly I'd just use this Air Fryer Salmon in place of the salmon in these bowls and you're good to go!

Salmon with Basil Sauce and Tomato Salad Recipe

Description

Summery salmon with a beautiful, big-flavored basil sauce and a simple little tomato salad.

Ingredients

Units Scale

Spice-Rubbed Salmon:

1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon coarse kosher salt
1 teaspoon granulated sugar
1 tablespoon olive oil
1 lb. salmon filet, cut into 2–3 pieces

Basil Sauce:

1/2 cup packed fresh basil
1 small bunch of fresh chives
1 teaspoon dried oregano, optional
1 clove garlic
1/2 cup mayo (more as needed to keep it creamy)
1/4 cup grated Parmesan cheese
1–2 tablespoons lemon juice
small pinch of salt, to taste

Tomato Salad:

1 1/2 cup halved cherry tomatoes
2 ear sweet corn, cut off the cob
1–2 cups fresh spinach or spring greens
1 tablespoon olive oil
2 tablespoons minced chives or parsley
salt, pepper, and garlic powder to taste
2 cups cooked rice or grains for serving (I use precooked to make it easy)

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Instructions

Prep: Prep the tomato salad.
Make the basil sauce: Blend the basil sauce ingredients until almost completely smooth, with just a few flecks remaining.
Prep the salmon: Preheat the oven to 425 degrees. Mix the spices in a small bowl and stir in the olive oil. Coat the salmon with the spice paste.
Bake the salmon: Bake on a parchment-lined baking sheet for 9-12 minutes, or until 135 degrees in the thickest part. (It’s all personal preference, but this is the doneness that we like best – it’s a medium-well done salmon.)
Assemble the meal: Plate the salmon over the rice, serve with salad, and spoon the sauce over the top. Season with salt and pepp. Mwah!

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Bake
Cuisine: American

Keywords: salmon recipe, basil sauce, salmon with sauce