Salmon with Basil Sauce and Tomato Salad

• paprika↗1 teaspoon
• garlic powder↗0.5 teaspoon
• onion powder↗0.5 teaspoon
• coarse kosher salt↗0.5 teaspoon
• granulated sugar↗1 teaspoon
• olive oil↗1 tablespoon
• . salmon filet, cut into 2-3 pieces↗1
• packed fresh basil↗0.5 cup
• small bunch of fresh chives1
• dried oregano, optional↗1 teaspoon
• clove garlic↗1
• mayo (more as needed to keep it creamy)↗0.5 cup
• grated Parmesan cheese0.25 cup
• lemon juice↗1
• small pinch of salt, to taste
• halved cherry tomatoes1.5 cup
• ear sweet corn, cut off the cob↗2
• fresh spinach or spring greens↗1 cup
• olive oil↗1 tablespoon
• minced chives or parsley2 tablespoon
• salt, pepper, and garlic powder to taste↗
• cooked rice or grains for serving (I use precooked to make it easy)↗2 cup

Step-by-step instructions

1. 1

   Basil sauce: Blend the basil sauce ingredients until almost completely smooth, with just a few flecks remaining.

2. 2

   Tomato Salad: Prep the tomato salad by tossing all ingredients together.

3. 3

   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.

4. 4

   Bake the Salmon: Bake on a parchment-lined baking sheet for 9-12 minutes, or until 125-130 degrees in the thickest part. (It’s all personal preference, but this is the doneness that we like best – it’s a medium-done salmon.)

5. 5

   Assemble: Plate the salmon over the rice, serve with salad, and spoon the sauce over the top. Season with salt and pepp. Mwah!