Salmon with Basil Sauce and Tomato Salad

Tomato Salad

1 ½ 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

Basil Sauce

½ cup packed fresh basil

1 small bunch of fresh chives

1 teaspoon dried oregano, optional

1 clove garlic

½ cup mayo (more as needed to keep it creamy)

¼ cup grated Parmesan cheese

1-2 tablespoons lemon juice

Small pinch of salt, to taste

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.

For serving

2 cups cooked rice or grains for serving

Plate the salmon over the rice, serve with salad, and spoon the sauce over the top. Season with salt and pepper.