Pan-Seared Salmon with Cherry Tomatoes and Sweet Corn
A vibrant summer-inspired dish featuring crispy pan-seared salmon served with sweet corn, burst cherry tomatoes, and fresh herbs.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Pan-Seared
- Cuisine: American
Ingredients
Scale
- 4 salmon fillets (6 oz each, skin-on)
- 1 tbsp olive oil
- 1 tbsp butter
- 2 cups cherry tomatoes
- 1 1/2 cups fresh or frozen corn kernels
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1 tbsp fresh parsley, chopped
- Juice of 1/2 lemon
- Salt and black pepper to taste
- 1/4 tsp red pepper flakes (optional)
Instructions
- Season the salmon fillets with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Place salmon skin-side down and cook until the skin is crispy, 4–5 minutes.
- Flip salmon and add butter. Cook another 2–3 minutes, spooning the melted butter over the fillets. Remove salmon and set aside.
- In the same skillet, add cherry tomatoes and cook until they begin to burst.
- Add corn and garlic; sauté for 2–3 minutes until fragrant and warmed through.
- Stir in basil, parsley, lemon juice, and red pepper flakes if using. Season with more salt and pepper if needed.
- Return salmon to the skillet or serve over the tomato-corn mixture.
- Serve warm with extra herbs and lemon wedges.
Notes
- Use heirloom cherry tomatoes for extra sweetness and color.
- Add a splash of white wine to the tomato-corn mix for brightness.
- Frozen corn works well—no need to thaw before cooking.
Nutrition
- Serving Size: 1 salmon fillet with vegetables
- Calories: 410
- Sugar: 4g
- Sodium: 390mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 95mg