The ultimate 15 minute meal for back to school season! Omega 3- fatty acids in the salmon and avocado promote brain function for that pop quiz... no matter if you are giving it or taking it. The fresh (and peak season!) corn and tomatoes taste amazing doused in our Lemon Chesapeake. Enjoy... and check back for more fast dinners.
What you need
4 skinless, wild salmon fillets, about 6 ounces each
1/2 cup Tessemae’s Lemon Chesapeake
4 ears raw white corn
1 pint mixed cherry or grape tomatoes, halved
1 avocado, diced
4 scallions, thinly sliced
What to do
In a baking dish, pour ¼ cup of the Lemon Chesapeake over the salmon. Let marinate at least 10 minutes at room temperature or up to one day refrigerated.
Heat your broiler to high. Transfer the salmon to a foil lined baking sheet. Broil the salmon, without turning over, until browned and just cooked through, 4-6 minutes.
Stand the corn on end and cut off the kernels with a sharp knife. In a large bowl, toss together the corn, tomatoes, avocado, scallions, and ¼ cup Lemon Chesapeake. Serve the salmon with the corn salad.