From Oriana at Mommy's Home Cooking; adjustments made for Intervale Food Hub members
- 4 salmon fillets
- 1 1/2 cups fresh corn kernels or frozen corn, thawed
- 1 1/2 cups cherry tomatoes or chopped slicing tomatoes
- Salt and ground black pepper to taste
- 1 teaspoon Italian herbs
- 2 tablespoons olive oil
- Parsley for garnish optional
Preheat oven to 400 degrees F. Line a baking sheet with foil.
Place salmon, corn and tomatoes in the baking sheet. Season with salt and pepper, to taste. Add Italian herbs. Drizzle with olive oil.
Bake for 10 – 15 minutes *, or until salmon is cooked through.
Garnish with parsley, if desired, and serve immediately.