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


  1. 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.
  2. 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.
  3. 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)