Roasted Salmon Recipe With Corn & Tomatoes Tastes Like Summer (8 Ingredients, 25 Minutes) Mediterranean Diet Recipes Seafood Dinner Gluten-free High Protein Recipes High Fiber Recipes

If you’re yearning for a taste of summer with little prep and cook time, look no further than this fresh and delicious baked salmon recipe with corn and tomatoes. This salmon recipe is ready for the oven in just 10 minutes and on the table in about 25 minutes.

I love this sheet pan seafood recipe because I can make it all winter using frozen corn and, when summer comes, switch to fresh corn. It tastes great either way, and you may just have this baked fish recipe in your regular rotation because of it’s ease and taste. Plus you get the health benefits of salmon in this Mediterranean-inspired recipe. (We all know the health benefits of the Mediterranean Diet!)

To make this oven-roasted salmon for lunch or for dinner, you will need the following simple gluten-free ingredients: fresh or frozen corn (check out the health benefits of corn), extra-virgin olive oil, salmon fillets, mayonnaise, cherry tomatoes (check out the health benefits of tomatoes), a lime, scallions (green onions) and either fresh basil or fresh cilantro. 

These tender, high-fiber and high-protein salmon fillets with corn and tomatoes is a meal all by itself, but you could add any side dish you like. So healthy and delicious! 

Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

• 4 cups fresh or frozen corn kernels
• 2 tablespoons extra virgin olive oil (divided)
• 4 skin-on salmon fillets (6 to 8 ounces each)
• 2 tablespoons mayonnaise
• 1 pint cherry tomatoes, halved
• 1 lime
• 4 scallions, thinly sliced
• 1/2 cup fresh basil or cilantro

Here's how to make it: 

1. Place the rack in your oven on the top shelf. Preheat your oven to broil.
2. Line a large sheet pan with parchment paper and place the corn on it. Add 1 tablespoon olive oil and a good pinch of salt and pepper. Toss the corn to coat and push to one side.
3. Place the salmon fillets, skin side down, on the other side of the corn. Season with salt and pepper and spread a thin layer of mayonnaise on top of each filet. (You could use low-fat mayonnaise.)
4. Place under the broiler and cook for 6 to 8 minutes. The fillets with be browned and the corn will be charred a bit. Halfway through the cooking time, mix the corn up to brown more evenly.
5. When the salmon is finished cooking, remove from the oven. (Salmon is done when it reaches 145 degrees F on a food thermometer.) Add the scallions, a good squeeze of lime juice and tomatoes to the corn and mix with a spatula. Top the corn mixture with basil or cilantro leaves. For some heat, sprinkle with crushed red pepper flakes.
6. Remove the salmon skins and serve with the corn mixture and enjoy! Store any leftovers in an airtight container in the fridge.

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