Basil Baked Salmon with Cherry Tomato Salad

• 4 (6 ounce) salmon filets
• 1 small garlic clove
• 1/4 cup pine nuts
• 1 cup basil leaves, plus 8 more leaves
• 1/4 cup extra-virgin olive oil
• 1 pint cherry tomatoes, halved or quartered
• 1 teaspoon red wine vinegar
• Kosher salt
• Freshly ground black pepper

1. Preheat the oven to 350F.
2. In a food processor with the motor running, drop the garlic clove into the feed tube and run the motor until it is finely chopped.
3. Add the 1 cup of basil, pine nuts, and 1/4 teaspoon each salt and pepper, then pulse until finely chopped.
4. With the motor running, pour in 3 tablespoons of the oil until combined.
5. Place the salmon on an oiled baking sheet, then divide the basil mixture between the salmon, then top each filet with 2 basil leaves.
6. Bake the salmon until just cooked through, about 15 minutes.
7. While the salmon bakes, in a bowl, stir together the tomatoes, vinegar, 1/4 teaspoon each salt and pepper, and the remaining 1 tablespoon oil.
8. Top the salmon with the tomato salad and serve.

salmon filets, garlic, pine nuts, basil, extravirgin olive oil, cherry tomatoes, red wine vinegar, kosher salt, freshly ground black pepper

Taken from www.foodandwine.com/recipes/basil-baked-salmon-cherry-tomato-salad (may not work)