Roast Salmon with Fresh Corn, Tomatoes and Zucchini
- Yield: 4 servings
- 2tablespoons fresh lemon juice
- 1tablespoon grated lemon zest
- 2cloves garlic, minced
- 1tablespoon fresh lemon thyme leaves, minced
- 1teaspoon fresh rosemary leaves, minced
- Kosher salt and freshly ground pepper to taste
- 3tablespoons extra-virgin olive oil
- 4 (6 ounce) salmon fillets, skinned
- 2tablespoons butter
- 1cup fresh corn kernels (about 4 to 5 ears)
- 2medium zucchini, sliced
- 2medium yellow squash or crookneck squash, sliced
- 1small red bell pepper, thinly sliced
- 20 red and/or yellow cherry tomatoes
- 2tablespoons chopped fresh chives
- Lemon wedges for garnish
- Combine the lemon juice, lemon zest, garlic, 2 teaspoons of the lemon thyme, the rosemary, salt and pepper in a small bowl. Whisk in the olive oil gradually and continue whisking until the mixture emulsifies. Place the salmon in a shallow dish. Pour the marinade over the salmon. Refrigerate, covered, for at least 2 hours, turning the fillets several times.
- Melt the butter in a large cast-iron skillet over medium-high heat until foamy. Add the corn, zucchini, squash, bell pepper and remaining 1 teaspoon lemon thyme. Season with salt and pepper. Saute for about 4 minutes or until the vegetables are lightly browned.
- Remove the salmon from the marinade; discard the marinade. Place the salmon over the vegetables in the skillet. Add the tomatoes. Roast at 400 degrees for 10 to 15 minutes or until the fish flakes easily. Top with the chives. Garnish with lemon wedges.
NOTE: May substitute roasted red peppers for the red bell pepper for a richer flavor.
Recipe reprinted with permission from The Junior League of Boston, Boston Uncommon, a Culinary Journey Through Boston’s Distinctive Neighborhoods (The Junior League of Boston 2007)