Site navigation and social media links
Baked Salmon with Creamy Basil Sauce
Recipes | January 09, 2013
Hi WarriorZ,
Last night I had cravings for Salmon and wanted to make a very light and healthy dinner so I made this delicious Baked Salmon with a sauce that might make your toes curl. The recipe is surprisingly very simple so even if you are not very skilled in the kitchen, you won’t feel intimidated.
You will need a Salmon fillet and cut it into smaller pieces and place them into a medium size baking dish. Then you can start with the marinade. You will need 4 tbsp of extra virgin olive oil, salt&pepper, about 4 fresh leaves of basil, 2 garlic cloves minced, 2 tablespoons of lemon juice (I used fresh tangerine juice instead and it worked really nice), and about 2 tbsp of fresh chopped parsley. Mix all ingredients and pour the marinate over the salmon and let it sit in the fridge covered for at least 20 minutes.
Preheat the oven to 375 degrees F. Place the Salmon fillets in aluminum foil, cover with marinade and seal.
Place the aluminum sealed fillets in the baking glass dish and bake for about 40-45 minutes, until you can easily flake the Salmon with a fork.
About 12 minutes before you take the Salmon out of the oven, you should start preparing the green beans and the cream sauce. I bought frozen beans because it’s very convenient and it takes only about 7 minutes to get them ready in a sauce pan. It’s super simple, just follow the instructions on the package.
For the cream basil sauce you will need 9 fresh leaves of basil, 1 garlic clove peeled, 1 roma tomato halved, 2-3 tblsp of coconut milk, about 90g of Ricotta cheese, and a dash of salt&pepper.
Place the ingredients into the blender and process it until it’s smooth. I couldn’t resist this Vitamix food processor a few months ago when I saw what kind of magic you can do with this thing. It makes a hot soup out of raw ingredients, you can throw in peels that you would normally throw away. Some fruit and veggie peels contain the most amount of vitamins and this blender can handle them without ruining the nutritional value.
Take the Salmon out of the oven and put it on your plate together with green beans.
The last step is to pour the cream basil sauce over the Salmon and your dish is ready! You can warm up the sauce if you are worried that it will make the fish cold. I used the cold sauce because the Salmon and the beans were still very hot and this way we could eat it right away. Your choice. Enjoy!!
Best,
Z.
Private Member |
I really want to make this but I don’t have a blender. Any suggestions? Maybe I should buy a blender just for this purpose because I really wanna make it!
Private Member |
I loved this! It was soooo yummy and I have leftovers for at least 2 more meals! My blender was dirty so I used a healthy pasta sauce with garlic already added in for my tomatoes and garlic. I also used parmesan cheese so that I didn’t have to use the blender to cut anything up!
Private Member |
I can’t do dairy, but you can substitute the racotta with soaked cashews and just add a little water and sea salt to thin it out when you blend.
Private Member |
I did it today delicious 😉
Private Member |
made this last night with quinoa and asparagus. so good! although i added a hot red chili pepper to the sauce to give it a lilttle fire 🙂
Private Member |
I used to be recommended this website via my cousin. I am no longer positive whether or not this post is written by way of him as nobody else recognise such specific approximately my difficulty. You are wonderful! Thank you!
Private Member |
Just made this… Omg!! I’m keeping this recipe forever!
Private Member |
Making this one tomorrow, I’ll report back. Salmon is a fave fish of mine 🙂
Private Member |
Nice recipe! I made this for dinner last night and even my five year old son loved it and begged for more. I used my ninja food processor instead of my vitamix. I roasted my green beans in the oven right along with the fish and it was all done about the same time. What an easy and delicious dinner! Thank you. This one will be in our weekly rotation.