This is one of those easy, one pan meals that comes together quickly (after you make the vinaigrette) and tastes absolutely divine with all the late summer veggies. It’s fresh and light and is definitely worth making before corn and tomato season is over.
- 1/2 cup extra virgin olive oil
- 1 1/2 tablespoons red wine vinegar
- 1 tablespoons water
- 1-2 cloves of garlic, minced
- hefty pinch of sea salt
- 2 cups loosely packed basil leaves
- 1 pinch cherry tomatoes
- 1 clove of garlic, minced
- 1/2 of a small red onion, thinly sliced
- 4 sprigs fresh thyme
- 3 1/2 tablespoons olive oil + additional for brushing the salmon
- 2 pounds skin-on salmon fillet
- 1 1/2 cups fresh corn kernels, from about 2 ears of fresh sweet corn
- hefty pinch of salt and pepper
- Prepare the vinaigrette by placing all the ingredients into a food processor or blender and blending on high until smooth. If the dressing is too thick add a touch more water to thin as needed. Taste for seasonings and adjust as needed.
- Preheat the oven to 350F.
- In a bowl toss together the cherry tomatoes, garlic, onion and thyme with the oil. Season with salt and pepper. Place the mixture in large cast iron skillet (big enough to hold the salmon) and place in the oven for 7 minutes.
- While the tomatoes roast season the salmon with salt and pepper and brush with a little oil. After 7 minutes remove the tomatoes from the oven and use a wooden spoon to move them to the outer edges of the pan. Tuck the salmon between the tomatoes and use a spoon to dollop some over the fish. Sprinkle the corn over the salmon and tomatoes and bake until the tomatoes burst and the salmon is cooked through, about 12-15 minutes for medium-rare.
- To serve, drizzle the vinaigrette over the salmon and veggies and enjoy!