Parchment Baked Salmon with Corn and Tomatoes - corn

Method

• 1.
• Preheat the oven to 375 degrees F. 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 1 sprig of thyme.
• 3.
• Place the salmon fillet on the vegetables.
• Drizzle the salmon with the remaining teaspoon of olive oil and sprinkle with kosher salt, black pepper and the thyme leaves from the remaining sprig.
• 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.