Salmon has a natural affinity for basil, especially when paired with the basil cream sauce here. This is an invention of my friend Pino Savarino, a fine chef from the Ligurian coast in Italy.
Prepare the fish: Rinse the salmon fillets under cold running water, then drain them and blot dry with paper towels. Place the fillets on a platter and brush them on both sides with the olive oil. Drizzle the