Seared salmon with corn, cherry tomato and basil salad
Gluten-Free, Dairy-Free, Soy-Free
Welcome summer with this simple, crisp-skinned salmon accompanied by the first-of-the season corn and tomatoes.
In your bag
- 2 scallions
- 2 ears corn
- 6 oz. cherry tomatoes
- 1 garlic clove
- 1 lime
- 2 skin-on salmon fillets
- Small bunch basil
Make scallion oil
- Husk corn and cut kernels from the cob.
- Rinse cherry tomatoes and cut in half.
- Mince garlic.
- Zest and juice lime.
- Rinse and dry basil and slice into thin strips. Add the basil to the corn and tomato salad and toss.