Salmon with Corn, Lime and Tomatoes
Course: DinnerCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
20
minutesCooking time
10
minutesI love this dish. I usually do it in our outdoor pizza oven, store with it covered and then remove the foil to allow the salmon to get some texture. The vegetables caramelize as the cooking takes place. Remove the foil to allow everything to develop taste and texture. This is wonderful. You can also do this easily in your oven on a rimmed sheet pan.
Ingredients
4 ears fresh corn, kernels removed
1 1/2 pints cherry tomatoes, cut in half
2 limes, halved, 1 half, chopped finely
1 bunch green onions
1/2 cup fresh cilantro or basil, chopped
Olive oil
Salt and Fresh ground pepper
4 (6-8) oz skin on, salmon fillets
Directions
- If doing in the oven, preheat oven to 425. Line a rimmed baking sheet with parchment paper that fits the pan. Toss corn with a drizzle of the olive oil. Add the other vegetables to the bowl and season with salt and fresh ground pepper.
- Pour out onto prepared pan, top with salmon, drizzle salmon with olive oil and place sliced limes on top and squeeze lime juice over everything. Season salmon.
- Place in oven for 8 minutes, once everything is looking cooked-turn oven to broil and watching that nothing burns, broil for 2-3 minutes.
- Remove form oven, allow to sit and then serve with the chopped fresh herbs.
