Yield: 2 people
Blackened Salmon with Creamy Basil Sauce & Tomato Salad
This salmon dish is perfect for summer - it's fresh, light and made with seasonal ingredients picked up from the farmers market.
Ingredients
- ¾ lb wild caught salmon filet, cut into individual portions
- 1 tbsp blackened seasoning
- 1 tbsp olive oil
- 1 head broccoli, cut into florets
- salt & pepper, to taste
- 2 cups rice or grains, cooked
Basil Sauce
- ¾ cup fresh basil, packed firmly
- 1 small bunch fresh chives
- ¼ cup fresh parsley
- 1 tbsp fresh dill
- 1-2 tbsp water, to thin sauce
- ½ avocado, ripe
- 2 cloves garlic
- ¼ cup olive oil
- 2 tbsp tahini
- splash of lemon juice
- salt, to taste
Tomato Salad
- 1 ½ cup Cherry tomatoes, halved
- 1 small Red onion, chopped
- 1 Cucumber, chopped
- 1 tbsp Olive Oil
- 2 tbsp Minced parsley or chives
- Salt & pepper, to taste
Instructions
- Preheat the oven to 425.
- Prep the tomato salad. Add tomatoes, red onion, cucumber, herbs, olive oil, salt and pepper to a bowl and toss until combined. Set aside.
- Make the basil sauce. Add all sauce ingredients to a high speed blender. Blend until mostly smooth.
- Prep the broccoli. Toss broccoli with olive oil, salt and pepper until fully coated. Spread on a greased baking sheet and bake for about 20 minutes.
- Prep the salmon. Season the salmon with olive oil and blackening seasoning then place on a greased baking sheet or dish.
- Bake the salmon. Bake on a parchment-lined baking sheet for 9-12 minutes, or until 135 degrees in the thickest part.
- Assemble the meal grain bowls. Plate the salmon over the rice, serve with broccoli, and spoon the sauce over the top. Season with salt and pepper.
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