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Pan-Seared Salmon with Cherry Tomatoes and Sweet Corn

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A vibrant summer-inspired dish featuring crispy pan-seared salmon served with sweet corn, burst cherry tomatoes, and fresh herbs.

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

  1. Season the salmon fillets with salt and pepper.
  2. 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.
  3. Flip salmon and add butter. Cook another 2–3 minutes, spooning the melted butter over the fillets. Remove salmon and set aside.
  4. In the same skillet, add cherry tomatoes and cook until they begin to burst.
  5. Add corn and garlic; sauté for 2–3 minutes until fragrant and warmed through.
  6. Stir in basil, parsley, lemon juice, and red pepper flakes if using. Season with more salt and pepper if needed.
  7. Return salmon to the skillet or serve over the tomato-corn mixture.
  8. 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

Keywords: salmon, pan-seared salmon, corn and tomato salmon, summer salmon recipe

Find it online: https://yumcove.com/pan-seared-salmon-with-cherry-tomatoes-and-sweet-corn/