Prep the tomato salad.
Blend the basil sauce ingredients until almost completely smooth, with just a few flecks remaining.
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 on a parchment-lined baking sheet for 9-12 minutes, or until 135 degrees in the thickest part.
Plate the salmon over the rice, serve with salad, and spoon the sauce over the top. Season with salt and pepper.
