Salmon with Corn and Tomatoes

Salmon with Corn and Tomatoes

SERVINGS

4

PREP TIME

15 Min

COOK TIME

18 Min

Parchment paper has so many uses in the kitchen, and this recipe for sheet pan salmon and vegetables is one of them! The vegetables are juicy and sweet, making them a perfect pairing with the fish’s rich flavor. Using our Whole Kernel Corn, Low Sodium, makes this recipe a breeze and is a great way to cut back on your salt intake.
FEATURED PRODUCTS
Green Giant® Whole Kernel Sweet Corn Low Sodium

Green Giant® Whole Kernel Sweet Corn Low Sodium
WHERE TO BUY
Salmon with Corn and Tomatoes

FULL RECIPE

Serving Size: 4

Prep Time: 15 minutes

Cook Time: 18 minutes

Green Giant product(s) used: Green Giant® Whole Kernel Sweet Corn Low Sodium

Lists of ingredients:

  • ¼ cup olive oil
    2 Tablespoons lemon juice
    1 Tablespoon fresh chopped dill
    1 teaspoon minced garlic
    1 teaspoon dried oregano
    ½ teaspoon salt
    ¼ teaspoon black pepper
    1 cup grape tomatoes
    1 can (15.25 ounces) Green Giant Whole Kernel Corn Low Sodium, drained
    4 filets (6 ounces each) salmon, thawed from frozen

STEPS

1 Preheat oven to 350ºF. Stir together oil, lemon juice, dill, garlic, oregano, salt and pepper in a small bowl. Set aside.
2 Prepare four large pieces of parchment paper by folding them in half to crease. Open the parchment paper and lay flat. In the middle, place ¼ cup of the tomatoes and ¼ of the corn. Place a salmon filet on top. Drizzle with some of the olive oil mixture. Repeat with the remaining parchment paper and remaining ingredients.
3 Fold the parchment paper over the salmon to close. Seal the 3 open sides by folding small pleats in the paper. Place the parchment packets on a baking sheet and bake for 15-18 minutes, until the salmon is opaque. Serve warm.

TIPS & TRICKS

Before cooking parchment salmon with corn and tomatoes, set the filets out at room temperature for about 15 minutes, then pat them dry with a paper towel for a crispier crust. When placing salmon on the parchment paper, cook the filets skin side down. This will help keep the salmon tender and moist.

Serving Size: 4

Prep Time: 15 minutes

Cook Time: 18 minutes

Green Giant product(s) used: Green Giant® Whole Kernel Sweet Corn Low Sodium

  • ¼ cup olive oil
    2 Tablespoons lemon juice
    1 Tablespoon fresh chopped dill
    1 teaspoon minced garlic
    1 teaspoon dried oregano
    ½ teaspoon salt
    ¼ teaspoon black pepper
    1 cup grape tomatoes
    1 can (15.25 ounces) Green Giant Whole Kernel Corn Low Sodium, drained
    4 filets (6 ounces each) salmon, thawed from frozen

1 Preheat oven to 350ºF. Stir together oil, lemon juice, dill, garlic, oregano, salt and pepper in a small bowl. Set aside.
2 Prepare four large pieces of parchment paper by folding them in half to crease. Open the parchment paper and lay flat. In the middle, place ¼ cup of the tomatoes and ¼ of the corn. Place a salmon filet on top. Drizzle with some of the olive oil mixture. Repeat with the remaining parchment paper and remaining ingredients.
3 Fold the parchment paper over the salmon to close. Seal the 3 open sides by folding small pleats in the paper. Place the parchment packets on a baking sheet and bake for 15-18 minutes, until the salmon is opaque. Serve warm.

Tips & Tricks

Before cooking parchment salmon with corn and tomatoes, set the filets out at room temperature for about 15 minutes, then pat them dry with a paper towel for a crispier crust. When placing salmon on the parchment paper, cook the filets skin side down. This will help keep the salmon tender and moist.

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