OMG. What a crazy weekend. I spent all day Friday preparing for Saturday (I will tell you what for in a second) and then we had friends over for a pizza dinner. Not pizza like THIS. Delivery Pizza. Sometimes that’s the way it goes, right?

Parchment baked Salmon with corn and tomatoes

Then Saturday I finished prepping for Saturday night. Saturday night we hosted a Charity Dinner at our house. When I was done cooking and serving dinner at our house, I went to a second charity dinner that my good friends threw and brought dessert for the crowd. I hung out there for a while and then came back for the late night party at our house. Phew!!! It was a wild and busy night and so exciting to be contributing to the two charities in my own way.

Parchment baked Salmon with corn and tomatoes

Sunday was a delight in itself. I finally feel like my broken heart has healed enough that I was ready again to add to our family. And then Pete finally gave in to me and decided that we can get a dog. I surprised the girls with that news this morning. Since they have been asking 20 times a day for months, they were thrilled. After I told them we drove outside of the city to meet the mommy and daddy dog and found out that we will get our dog later this fall. I am so excited!

Parchment baked Salmon with corn and tomatoes

After all of the craziness this weekend, I just wanted a healthy, simple, delicious meal. And this Parchment Baked Salmon with Corn and Tomatoes was just what I needed! It is full of flavor and texture and also happens to be very pretty (and even healthy!) And then, here is the clincher: It takes less than 20 minutes to make, bake and serve. It is perfect for one person for a fast and easy dinner, or easy to make for a crowd. Hope you enjoy!

To make this Parchment Baked Salmon with Corn and Tomatoes this is what you do:

Preheat the oven to 375 degrees. Prepare a large circle of parchment paper and fold it in half.

Cut the corn off the ear and place it on the bottom half of the parchment. Add the cherry tomatoes and red onion. Drizzle 1 teaspoon of olive oil and then sprinkle with kosher salt, black pepper and the thyme leaves from a sprig of thyme.

Parchment baked Salmon with corn and tomatoes

Place the salmon filet on the vegetables. Drizzle the salmon with the remaining teaspoon olive oil and sprinkle with kosher salt, black pepper and the other sprigs thyme leaves.

Parchment baked Salmon with corn and tomatoes

Fold the parchment paper over and pinch the edges to seal the packet.

Parchment baked Salmon with corn and tomatoes

Bake the fish for 14 minutes, and then unwrap or cut the top of the packet and serve in the paper.

Parchment baked Salmon with corn and tomatoes

 

Recipe: Parchment Baked Salmon with Corn and Tomatoes

Ingredients

  • 1 ear corn
  • 8-10 cherry tomatoes
  • 1 tablespoon thinly sliced red onion
  • 6 ounce filet of salmon
  • 2 sprigs fresh thyme
  • 2 teaspoons olive oil
  • kosher salt and black pepper

Instructions

  1. Preheat the oven to 375 degrees. Prepare a large circle of parchment paper and fold it in half.
  2. Cut the corn off the ear and place it on the bottom half of the parchment. Add the cherry tomatoes and red onion. Drizzle 1 teaspoon of olive oil and then sprinkle with kosher salt, black pepper and the thyme leaves from a sprig of thyme.
  3. Place the salmon filet on the vegetables. Drizzle the salmon with the remaining teaspoon olive oil and sprinkle with kosher salt, black pepper and the other sprigs thyme leaves.
  4. Fold the parchment paper over and pinch the edges to seal the packet.
  5. Bake the fish for 14 minutes, and then unwrap or cut the top of the packet and serve in the paper.

Preparation time: 5 minute(s)

Cooking time: 14 minute(s)

Number of servings (yield): 1

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Categorized: Dinner
Tagged:

OMG. What a crazy weekend. I spent all day Friday preparing for Saturday (I will tell you what for in a second) and then we had friends over for a pizza dinner. Not pizza like THIS. Delivery Pizza. Sometimes that’s the way it goes, right?

Parchment baked Salmon with corn and tomatoes

Then Saturday I finished prepping for Saturday night. Saturday night we hosted a Charity Dinner at our house. When I was done cooking and serving dinner at our house, I went to a second charity dinner that my good friends threw and brought dessert for the crowd. I hung out there for a while and then came back for the late night party at our house. Phew!!! It was a wild and busy night and so exciting to be contributing to the two charities in my own way.

Parchment baked Salmon with corn and tomatoes

Sunday was a delight in itself. I finally feel like my broken heart has healed enough that I was ready again to add to our family. And then Pete finally gave in to me and decided that we can get a dog. I surprised the girls with that news this morning. Since they have been asking 20 times a day for months, they were thrilled. After I told them we drove outside of the city to meet the mommy and daddy dog and found out that we will get our dog later this fall. I am so excited!

Parchment baked Salmon with corn and tomatoes

After all of the craziness this weekend, I just wanted a healthy, simple, delicious meal. And this Parchment Baked Salmon with Corn and Tomatoes was just what I needed! It is full of flavor and texture and also happens to be very pretty (and even healthy!) And then, here is the clincher: It takes less than 20 minutes to make, bake and serve. It is perfect for one person for a fast and easy dinner, or easy to make for a crowd. Hope you enjoy!

To make this Parchment Baked Salmon with Corn and Tomatoes this is what you do:

Preheat the oven to 375 degrees. Prepare a large circle of parchment paper and fold it in half.

Cut the corn off the ear and place it on the bottom half of the parchment. Add the cherry tomatoes and red onion. Drizzle 1 teaspoon of olive oil and then sprinkle with kosher salt, black pepper and the thyme leaves from a sprig of thyme.

Parchment baked Salmon with corn and tomatoes

Place the salmon filet on the vegetables. Drizzle the salmon with the remaining teaspoon olive oil and sprinkle with kosher salt, black pepper and the other sprigs thyme leaves.

Parchment baked Salmon with corn and tomatoes

Fold the parchment paper over and pinch the edges to seal the packet.

Parchment baked Salmon with corn and tomatoes

Bake the fish for 14 minutes, and then unwrap or cut the top of the packet and serve in the paper.

Parchment baked Salmon with corn and tomatoes

 

Recipe: Parchment Baked Salmon with Corn and Tomatoes

Ingredients

  • 1 ear corn
  • 8-10 cherry tomatoes
  • 1 tablespoon thinly sliced red onion
  • 6 ounce filet of salmon
  • 2 sprigs fresh thyme
  • 2 teaspoons olive oil
  • kosher salt and black pepper

Instructions

  1. Preheat the oven to 375 degrees. Prepare a large circle of parchment paper and fold it in half.
  2. Cut the corn off the ear and place it on the bottom half of the parchment. Add the cherry tomatoes and red onion. Drizzle 1 teaspoon of olive oil and then sprinkle with kosher salt, black pepper and the thyme leaves from a sprig of thyme.
  3. Place the salmon filet on the vegetables. Drizzle the salmon with the remaining teaspoon olive oil and sprinkle with kosher salt, black pepper and the other sprigs thyme leaves.
  4. Fold the parchment paper over and pinch the edges to seal the packet.
  5. Bake the fish for 14 minutes, and then unwrap or cut the top of the packet and serve in the paper.

Preparation time: 5 minute(s)

Cooking time: 14 minute(s)

Number of servings (yield): 1

Recipe by Heather Christo (http://heatherchristo.com)