| Serves | Prep Time | Cook Time | Total Time |
| 4 | 5 | 20 | 25 |
This flavorful delight came to us courtesy of the amazing Kathryn of Worn Slap Out. It features the freshest combination of summer vegetables and an effortless salmon.
I love any idea that helps me reinvent a family classic and this combination breathed new life into a favorite. Plus, on a hot summer night, you could prepare the salmon on the grill, and then top it with the cool salsa.
In fact, I'm so inspired, I'm going to make it tonight!
Be sure to check out Kathryn's instagram as well @wornslapout for delectable ideas that will up your kitchen game!
| 1-1/2 pounds | Salmon filet |
| 2 Tablespoons | Olive Oil |
| 3 ears | Corn, cut off cob |
| 1 cup | Cherry Tomatoes, quartered or halved depending on size |
| 1 | Avocado |
| Salt and Pepper to taste | |
|
3 tablespoons
|
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.
Thank you so much, Kathryn!
Awesome recipe! Made it tonight and it was very tasty. Forgot to get a photo of it before we dug in and ate.