Salmon with Basil Sauce and Tomato-Corn Salad

Directions

• Salad
• Cut the cherry tomatoes in half and place in a bowl.
• Cut the corn off the cob and lightly fry in 1 tbsp oil for 5 mins until it turns a lightly golden colour.
• To the tomatoes add the toasted corn, 1 tbsp olive oil, garlic powder, salt and pepper, parsley, and baby spinach.
• Toss to combine. Set aside. 
• Basil sauce
• Blend the basil, dill, oregano, garlic, 1 tbsp Greek yogurt, lemon juice, and salt until smooth.
• Stir in the remaining 1 tbsp Greek yogurt and mayo.
• Adjust seasoning to taste.
• Marinate the Salmon
• Mix the spices in a small bowl and stir in 1 tbsp olive oil.
• Coat the salmon with the spice paste. Set aside.
• Preheat the oven to 180C.
• Quinoa
• Rinse and drain the quinoa.
• In a medium saucepan add the quinoa and 1 cup water. Leave to soak for 15 mins.
• Bring to a boil and cook on a gentle simmer for 15 mins (or until all the water dries out).
• Now without opening the lid, leave to rest for 10 mins. Fluff the quinoa with a fork to remove any clumps.
• Cook & Serve
• Line a baking sheet with foil.
• Drizzle a bit of olive oil and place the salmon.
• Bake for roughly 12-13 min.
• Take it out of the oven and leave to rest for a couple of minutes.
• Plate the salmon over the quinoa, side with the tomato and corn salad, and drizzle sauce over the top.