Roasted Salmon with Corn, Tomato, and Avocado Salsa
Delightfully easy, this weeknight dinner is a crowd please that can be eaten right off the sheet pan.
Keyword: corn and avocado salsa, roasted salmon
salt and pepper
3ears of corn, cut off cob
1cupcherry tomatoes, quartered or halved depending on size
salt and pepper, to taste
Preheat oven to 300 degrees F. Line a sheet pan with parchment paper to avoid a mess. Place salmon skin side down on parchment. Salt and pepper salmon well.
Spread champagne vinaigrette over salmon. Bake for 20 minutes (put under the broiler for the last 1-2 minutes if you want the dressing to be nice and sticky).
Meanwhile, heat 2 tablespoons of olive oil on medium-high in a non-stick pan. Add the corn and cook for 1-2 minutes or until there's a slight char on the corn. Add tomatoes and cook another 2-3 minutes until tomatoes blister slightly. Remove from heat. Add diced avocado.
Spread mixture over salmon. Serve immediately or serve at room temperature.
*I used Dress It Up's Champagne Vinaigrette. You can buy the dressing at Whole Foods or make your own!