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.
Sheet Pan Salmon with Pesto Butter, Corn & Tomatoes
- 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)
- Preheat the oven to 400°F and line a sheet pan with parchment paper.
- 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.
- In a small bowl, combine the softened butter and pesto and season to taste with salt.
- 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.
- Transfer the corn-and-tomato mixture to a platter and set the fish on top. Garnish with the basil, if using. Serve hot or at room temperature.