Recipe · Crispinator® Max
Roasted salmon with corn, tomatoes and basil butter
The trio of corn, tomatoes and basil makes any meal feel instantly summery. Here the corn and tomatoes roast right alongside the salmon for an easy one-pan meal.
Ingredients
- 3 Tbsp unsalted butter, room temperature
- 2 Tbsp finely chopped basil, more for serving
- 1 Tbsp finely chopped chives, more for serving
- Zest of 1 lemon, about 1 tsp
- ¼ tsp garlic powder
- 1 skinless side of salmon, 2 to 2½ lb
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 pint cherry tomatoes
- 8.25-oz can corn kernels, drained
- 1 large shallot, thinly sliced
- 1 Tbsp olive oil
- ½ tsp kosher salt
- Lemon wedges for serving
Method
- Place the wire rack in the oven’s middle position. Set the oven to Bake at 350°F for 30 minutes. Let it preheat for 15 minutes while you prep the meal.
- In a small bowl, combine butter, basil, chives, lemon zest and garlic powder. Mix until incorporated and smooth. Set aside at room temperature.
- Place the salmon skinned side down on the baking pan.
- Season the salmon with 1 tsp salt and ½ tsp black pepper.
- In a bowl, toss the tomatoes, corn, shallot, olive oil and ½ tsp salt. Spoon onto the baking tray around the salmon.
- When the oven is heated, transfer the baking pan to the wire rack.
- Cook until the top of the salmon is golden brown and the internal temperature reaches 135°F, 15 to 18 minutes.
- Transfer the baking pan to a heatproof surface.
- Immediately spoon the basil butter onto the salmon and spread it evenly as it melts.
- Let the salmon rest for at least 5 minutes before serving.
- Serve the salmon and vegetables with lemon wedges and more chopped basil and chives, if desired.
