You are here: Home » Recipes » Roast Salmon with Fresh Corn, Tomatoes and Zucchini Roast Salmon with Fresh Corn, Tomatoes and Zucchini Recipe by Favorite Recipes Press Yield 4 servings The flavors of summer marry the fresh flavors of the sea in this tasty dish. PrintEmail Ingredients 2 tablespoons fresh lemon juice1 tablespoon grated lemon zest2 cloves garlic, minced1 tablespoon fresh lemon thyme leaves, minced1 teaspoon fresh rosemary leaves, minced Kosher salt and freshly ground pepper to taste3 tablespoons extra-virgin olive oil4 (6 ounce) salmon fillets, skinned2 tablespoons butter1 cup fresh corn kernels (about 4 to 5 ears)2 medium zucchini, sliced2 medium yellow squash or crookneck squash, sliced1 small red bell pepper, thinly sliced20 red and/or yellow cherry tomatoes2 tablespoons chopped fresh chives Lemon wedges for garnish Instructions 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)