Sweet summer corn, jammy roasted tomatoes, and tender salmon come together in one easy pan for a dinner that's as nourishing as it is delicious. This recipe is MIND Diet-friendly, pairing omega-3-rich salmon with colorful vegetables and extra-virgin olive oil—a cornerstone of the MIND and Mediterranean diets. For the best flavor (and the most beneficial plant compounds), choose a high-quality extra-virgin olive oil.
Liz Weiss, MS, RDN
4
10 minutes
40 minutes
Dinner
1 pint cherry tomatoes, halved
2 ears fresh corn, shucked (about 2 cups kernels)
1 large shallot, thinly sliced
1 small garlic clove, minced
3 tablespoons extra-virgin olive oil, divided
1 tablespoon white wine vinegar or red wine vinegar
1 teaspoon honey
½ teaspoon kosher salt, divided
Freshly ground black pepper
4 (5- to 6-ounce) salmon fillets
¼ cup torn fresh basil leaves
2 tablespoons torn fresh mint
Zest of ½ lemon
Lemon wedges
Preheat the oven to 400°F.
Place the tomatoes, corn, shallot, and garlic in a 9 x 13-inch baking dish or pan and stir to combine. Drizzle 2 tablespoons of the olive oil, vinegar, honey, and ¼ teaspoon salt over the vegetable mixture and stir until well coated.
Roast until the tomatoes start to burst and the shallots and corn are tender, about 20 minutes. Stir halfway through.
Remove the baking dish from the oven and gently stir the vegetables. Nestle the fish fillets into the mixture, and drizzle with the remaining 1 tablespoon olive oil, remaining salt, and a few pinches of pepper.
Return the pan to the oven and roast until the fish is opaque and flakes easily with a fork, about 15 minutes, depending on the thickness of the fish.
Sprinkle the basil, mint, and lemon zest over the top. Spoon the jammy tomato-corn mixture and pan juices over each fillet. Season to taste with a few more pinches of salt and pepper. Serve with lemon wedges.
