Sheet Pan Salmon with Pesto Butter, Corn & Tomatoes

By Sweet July

This meal is a pure celebration of warm weather, featuring these starring players: corn, tomatoes, and basil pesto.

Serves: 4

Time: 30 minutes

This meal is a pure celebration of warm weather, featuring these starring players: corn, tomatoes, and basil pesto.

There’s a lot to love about this recipe: it’s easy to prepare, it’s fresh and flavorful, and it tastes equally good warm or at room temperature.

Ingredients

4 ears corn, shucked
1 dry piny cherry tomatoes, halved
2 tbsp extra-virgin olive oil
Kosher salt and freshly ground pepper, to taste
2 tbsp unsalted butter, softened
2 tbsp store-bought basil pesto
4 skin-on salmon fillets (5 ounces each), preferably wild
Julienned basil leaves, for garnish (optional)

Instructions

step 1

Preheat the oven to 400°F and line a sheet pan with parchment paper.

step 2

With a sharp knife, cut the kernels off each cob of corn into a medium bowl. Add the tomatoes and olive oil and season generously with salt and pepper. Toss to coat, then spread in an even later on the baking sheet.

step 3

In a small bowl, combine the softened butter and pesto and season to taste with salt.

step 4

Place the salmon fillets skin-side down on top of the corn and tomatoes and season with salt. Spoon the butter mixture evenly on top of the fillets. Bake for 12 to 14 minutes, until the corn is tender, the tomatoes are soft, and the fish flakes easily when poked with the tip of a paring knife.