Oven-Seared Salmon With Corn and Tomatoes
Introduction
Oven-Seared Salmon with Corn and Tomatoes is a simple and delicious dish that everyone will love. With fresh ingredients and vibrant flavors, it’s perfect for a weeknight dinner or a weekend treat!
Why Make This Recipe
This recipe is not only quick to prepare, but it also brings together the great taste of salmon, sweet corn, and juicy tomatoes. It’s healthy, colorful, and packed with nutrition, making it a great choice for any meal. Plus, you’ll impress your family and friends with this restaurant-quality dish made right at home!
How to Make Oven-Seared Salmon With Corn and Tomatoes
Making this dish is easy and straightforward. You’ll have a tasty meal ready in no time!
Ingredients:
- 4 cups fresh corn kernels (from about 4 ears)
- 2 tablespoons extra-virgin olive oil
- Kosher salt and black pepper
- 4 (6- to 8-ounce) skin-on salmon fillets, patted dry
- 1½ tablespoons mayonnaise
- 1 pint cherry tomatoes, halved
- 1 lime
- 3 scallions, thinly sliced
- ½ cup basil or cilantro leaves
Directions:
- First, heat the broiler to high and set a rack in the upper third of the oven.
- On a sheet pan, toss the corn with 1 tablespoon of olive oil, and season with salt and pepper. Push the corn to one side.
- Add the salmon fillets to the empty side of the pan, skin-side down. Season the salmon with salt and pepper, and coat the tops with a thin layer of mayonnaise.
- Broil the salmon and corn, stirring the corn occasionally, until the salmon is opaque with a browned crust and the corn is bright and browned in spots. This should take about 6 to 8 minutes.
- Next, add the halved cherry tomatoes and sliced scallions to the corn. Drizzle the remaining tablespoon of olive oil over the vegetables.
- Zest the lime over the mix, then squeeze half of the lime juice on top. Cut the remaining lime half into wedges for serving.
- Stir everything to combine and season to taste with salt and pepper. Top with fresh basil leaves.
- Serve the corn and tomato salad alongside the salmon, adding a squeeze of lime to taste. (To easily remove the skin from the salmon, wedge your spatula between the salmon and skin after cooking.)
How to Serve Oven-Seared Salmon With Corn and Tomatoes
This dish is best served hot. You can plate the salmon next to the corn and tomato salad, making it look vibrant and inviting. Add a wedge of lime on the side for an extra zesty flavor!
How to Store Oven-Seared Salmon With Corn and Tomatoes
If you have leftovers, store the salmon and salad in separate airtight containers in the refrigerator. They will keep well for up to 2 days. Reheat the salmon gently in the oven or on the stove, and enjoy!
Tips to Make Oven-Seared Salmon With Corn and Tomatoes
- Use fresh corn for the best flavor. If it’s out of season, frozen corn works too.
- Don’t skip the mayonnaise! It helps keep the salmon moist and adds extra flavor.
- Feel free to swap basil for cilantro, depending on your taste preference.
Variation
You can add other vegetables like bell peppers or zucchini to the mix for added color and nutrition. If you like spice, consider adding a pinch of red pepper flakes to the corn.
FAQs
1. Can I use boneless salmon for this recipe?
Yes, boneless salmon fillets work just as well! Make sure to adjust cooking time if they’re thinner.
2. How do I know when the salmon is done?
The salmon is done when it is opaque and flakes easily with a fork. It should also have a nice browned crust on top.
3. Can I make this recipe ahead of time?
Yes! You can prepare the corn and salad ahead of time and simply cook the salmon when you’re ready to eat. Just reheat the corn gently before serving.
