Oven-Seared Salmon with Corn and Tomato Succotash
Juicy salmon fillets oven-seared to perfection, served atop a bright succotash of sweet corn, cherry tomatoes, and fresh herbs for a light summer supper. This mediterranean-inspired seafood ready in about 25 minutes pairs (6 oz each) salmon fillets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 oz each) salmon fillets
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups corn kernels (fresh or frozen)
- 1 1/2 cups cherry tomatoes, halved
- 1/2 cup red onion, diced
- 2 tbsp fresh basil, chopped
- 1 tsp fresh thyme leaves
- for serving lemon wedges
Instructions
- Step 1: Preheat oven to 425°F. Line a baking sheet with parchment paper and brush 1 tbsp olive oil evenly.
- Step 2: Pat dry 4 salmon fillets and rub with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Place skin-side down on the prepared baking sheet.
- Step 3: Roast salmon in preheated oven for 10-12 minutes until just cooked through and edges are lightly crisp.
- Step 4: While salmon roasts, heat 1 tbsp olive oil in a large skillet over medium heat. Add 1/2 cup diced red onion and cook for 3-4 minutes until softened.
- Step 5: Add 2 cups corn kernels, 1 1/2 cups halved cherry tomatoes, 2 tbsp chopped fresh basil, and 1 tsp fresh thyme leaves to the skillet. Sauté for 5-6 minutes until the corn is tender and tomatoes start to soften.
- Step 6: Season succotash with salt and pepper to taste, then spoon onto warm plates. Top each serving with a roasted salmon fillet and garnish with lemon wedges for squeezing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Oven-Seared Salmon with Corn and Tomato Succotash take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Oven-Seared Salmon with Corn and Tomato Succotash?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in Oven-Seared Salmon with Corn and Tomato Succotash?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Oven-Seared Salmon with Corn and Tomato Succotash for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Oven-Seared Salmon with Corn and Tomato Succotash?
Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
