Baked Salmon With Corn, Burst Tomatoes & Basil Vinaigrette

This is one of those easy one-pan meals that comes together quickly (after you make the vinaigrette) and tastes divine with all the late-summer veggies. It’s fresh, light, and worth making before corn and tomato season is over. The combination of juicy burst tomatoes, sweet corn, and herbaceous basil vinaigrette perfectly complements the rich salmon, making it a dish you'll want to savor.

Ingredients

Basil Vinaigrette

• 1/2 cup extra virgin olive oil
• 1 1/2 tablespoons red wine vinegar
• 1 tablespoon water
• 1-2 cloves of garlic, minced
• Hefty pinch of sea salt
• 2 cups loosely packed basil leaves

Baked Salmon

• 1 pint cherry tomatoes
• 1 clove of garlic, minced
• 1/2 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

Directions

Prepare the Basil Vinaigrette

1. Blend the Ingredients:
   Place all the vinaigrette ingredients (olive oil, red wine vinegar, water, minced garlic, sea salt, and basil leaves) into a food processor or blender.
2. Blend Until Smooth:
   Blend on high until smooth. If the dressing is too thick, add more water to thin it as needed.
3. Adjust Seasoning:
   Taste and adjust the seasoning if necessary. Set aside.

Preheat the Oven

1. Set the Temperature:
   Preheat your oven to 350°F (175°C).

Prepare the Tomato Mixture

1. Toss the Tomatoes:
   In a large bowl, toss the cherry tomatoes, minced garlic, sliced red onion, and fresh thyme sprigs with 3 1/2 tablespoons of olive oil.
2. Season:
   Season the mixture generously with salt and pepper.
3. Transfer to Skillet:
   Transfer the tomato mixture to a large cast-iron skillet or an ovenproof baking dish, spreading it evenly.
4. Roast:
   Place the skillet in the preheated oven and roast for about 7 minutes until the tomatoes soften.

Season the Salmon

1. Season the Fillet:
   While the tomatoes are roasting, season the salmon fillet with salt and pepper.
2. Brush with Olive Oil:
   Brush the fillet with olive oil to keep it moist during baking.

Combine Salmon with Tomatoes

1. Arrange in Skillet:
   After 7 minutes, remove the skillet from the oven. Use a wooden spoon to move the tomatoes to the edges of the skillet, creating a space in the center for the salmon.
2. Place the Salmon:
   Place the salmon fillet in the center of the skillet, tucking it between the tomatoes.
3. Top with Tomatoes and Corn:
   Use a spoon to dollop some of the roasted tomatoes and onions over the top of the salmon. Sprinkle the fresh corn kernels evenly over the salmon and the surrounding tomatoes.

Bake the Salmon

1. Bake:
   Return the skillet to the oven and bake for 12-15 minutes or until the salmon is cooked and flakes easily with a fork. The tomatoes should be bursting, and the corn should be tender. Aim for a shorter cooking time for medium-rare salmon.

Finish and Serve

1. Drizzle Vinaigrette:
   Once the salmon is cooked, remove the skillet from the oven. Drizzle the prepared basil vinaigrette generously over the salmon, corn, and burst tomatoes.
2. Serve:
   Serve the dish straight from the skillet, allowing everyone to enjoy the vibrant colors and fresh flavors.

Optional Garnishes

• For an extra touch, sprinkle fresh basil leaves or chopped parsley over the top before serving.
• A squeeze of fresh lemon juice can also brighten the flavors further.

This Baked Salmon with Corn, Burst Tomatoes & Basil Vinaigrette is the perfect way to showcase the best of late summer produce, offering a delicious and satisfying meal with minimal effort. Enjoy this flavorful dish with a chilled white wine or a crisp salad on the side.