Sheet Pan Salmon Recipe With Corn & Tomato Salad (20 Minutes, 8 Ingredients) High Protein Recipes Seafood Lunch Dinner Gluten-free Farm to Table Recipe Sheet Pan Recipes Low Sodium Recipes

Knowing that the farmers markets and produce stands will close soon, my goal is to make the most of those last locally grown tomatoes and ears of corn available to me. And salmon, with its delicious taste and high nutritional value, is one of my favorite types of fish to cook at home. This high-protein salmon recipe, inspired by New York Times Cooking, checked many boxes, including the bonus of being so quick and easy to make!

This healthy seafood recipe is a meal in itself, or you can serve it with a side dish of rice if you want some carbs to add to the protein and vegetables (the flavors incorporate beautifully with the rice).

To make this farm-to-table salmon dinner you will need fresh corn (read about the health benefits of corn), olive oil, kosher salt, black pepper, salmon fillets, mayonnaise, cherry tomatoes (check out the health benefits of tomatoes), a lime for zesting and juicing, green onions and either fresh basil or fresh cilantro.

Serve this juicy one-pan salmon and oven-charred corn and tomato salad for lunch or dinner with whatever side dish you enjoy.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

• 2 cups fresh corn kernels (from about 4 ears)
• 2 tablespoons olive oil
• 2 skin-on salmon fillets (about 8 ounces each)
• 1 tablespoon mayonnaise
• 1/2 pint (1 cup) cherry tomatoes, halved
• 1 lime, zested with one half juiced
• 3 green onions, thinly sliced
• 1/4 cup fresh basil or cilantro, julienned

Here’s how to make it:

1. On a sheet pan, toss the corn with 1 tablespoon oil. Season with salt and pepper. Push the corn to one side and place the salmon fillets on the other side, skin-side down. Also season the salmon with salt and pepper and then spread a thin layer of mayo on the fish.
2. Position a rack in the upper third of the oven. Place the sheet pan in a preheated oven on broil and cook the salmon and corn, about 8 to 10 minutes, or until the fish is opaque and slightly browned and the corn is starting to brown in spots. Stir the corn occasionally, making sure it doesn’t burn.
3. Remove the corn from the pan. Combine the corn with the tomatoes, green onions, lime zest, lime juice and remaining tablespoon of oil. Sprinkle the salad with salt and pepper and top with the julienned cilantro or basil leaves. (Add more olive oil and lime juice if the tomato and corn salad is too dry. You can easily substitute chopped regular-sized tomatoes for cherry tomatoes.)
4. Remove the skin from the salmon and serve with the corn and tomato salad. This recipe can easily be doubled or tripled if you are serving more people.

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