Roast Salmon with Raw Corn Salsa Recipe
Roast Salmon with Raw Corn Salsa combines tender oven-roasted salmon with a refreshing salsa made from fresh corn, avocado, tomatoes, mint, Parmesan, and lime.Ready in about 40 minutes.Perfect for healthy weeknight dinners and summer meals.
Ingredients
For the Salmon
- 1 –1½ pounds fresh salmon fillet
- 1 –2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
For the Raw Corn Salsa
- 2 ears fresh corn kernels removed
- ¼ cup cherry tomatoes quartered
- 2 teaspoons fresh mint chopped
- 2 teaspoons grated Parmesan cheese
- 1 tablespoon olive oil
- 2 tablespoons fresh lime juice
- ⅛ teaspoon salt
- ½ ripe avocado diced
Instructions
- Preheat the oven to 425°F (220°C) and line a baking tray with parchment paper.
- Pat the salmon dry with paper towels. Brush both sides with olive oil, then season evenly with salt, black pepper, and garlic powder.
- Place the salmon on the prepared baking tray and roast for 20 to 25 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- While the salmon cooks, prepare the fresh corn salsa. Slice the kernels from the corn cobs and transfer them to a large mixing bowl.
- Add the quartered cherry tomatoes, chopped fresh mint, grated Parmesan cheese, olive oil, lime juice, and salt. Toss everything together until evenly coated.
- Gently fold in the diced avocado just before serving to keep it from becoming mashed.
- Remove the salmon from the oven and allow it to rest for a few minutes.
- Top each serving generously with the fresh raw corn salsa and serve immediately
Notes
This recipe is easy to customize. Replace the mint with fresh basil or cilantro for a different flavor profile. Add diced cucumber or finely chopped red onion to the salsa for extra crunch. If fresh corn isn't in season, frozen corn can be thawed and used, although fresh corn provides the best texture and sweetness.