Summer may be officially over, but in most areas of the country the late season harvest is still in full bloom. This delicious recipe isn’t a light salad, but a satisfying, nutrient-dense mixture of ingredients that touches on all the taste points of the culinary palette. In other words, it’s da bomb dot com! (I’m too old to say stuff like that.)
This is more of a gourmet salad because it does take a little effort to prepare all the ingredients. You might want to roast the vegetables and make the salad dressing ahead of time so you have them ready to pull together the salad in a few minutes when you’re ready to eat. This is a good idea if you want to have easy lunches ready to put together for the week.
The sweetness of the roasted corn, tomatoes, and sweet onion are fantastic. Add the boldness of the creamy cilantro dressing and this is no bland, boring salad!
Roasted Corn, Tomato, Sweet Onion and Salmon Salad with Creamy Herb Dressing
- 4 to 6 tomatoes cut into quarters
- 2 ears of corn kernels cut off
- 1 large sweet onions OR 2 small-medium onions, sliced into half rings
- 1/4 cup extra virgin olive oil
- sea salt to taste
- pepper to taste
- 4 to 6 ounces, per person wild salmon
- 1 head lettuce such as green leaf or romaine, cleaned and roughly chopped
- 1 small bunch cilantro leaves about 1/2 cup packed leaves
- 1/4 cup extra virgin olive oil
- 2 teaspoons sea salt
- 1 teaspoon pepper
- 2 cloves garlic roughly chopped
- 1 tablespoon white wine vinegar
- 1/3 cup extra virgin olive oil this is in addition to the 1/4 cup above
- 1/4 cup heavy cream
Preheat the oven to 400 degrees Fahrenheit.
Place the tomatoes, corn kernels, and onions in a large baking dish.
Pour about 1/4 cup olive oil over vegetables, plus a liberal amount of salt and pepper.
Gently toss the vegetables to coat evenly with oil and seasoning.
Roast vegetables for 30 to 40 minutes, gently tossing every 15 minutes, until they have begun to caramelize or brown a little on the edges.
Make the cilantro puree (below).
Place salmon in a separate baking dish.
Brush a light coating of the cilantro puree evenly over the salmon and roast in the oven with the vegetables for the last 10 minutes, until fish is just cooked: flaky and just cooked on the inside. *
While the vegetables are baking, place cilantro and garlic in a small food processor with 1/4 cup olive oil, garlic, 2 teaspoons sea salt, and 1 teaspoon pepper.
Pulse into a fine puree.
Transfer the cilantro mixture to a small bowl.
Brush over salmon (see above).
While the salmon is cooking, whisk the remaining cilantro puree with the heavy cream, vinegar, and 1/3 cup olive oil.
Season, if needed, with sea salt and pepper.
Let the salmon and vegetables cool to room temperature.
Place the chopped lettuce in a serving dish, then spread the vegetables and slices of salmon over the lettuce.
Top the salad with the creamy dressing, and serve.
*Medium-rare salmon is better than well done!
Watch out… your extra family members might be interested in this salad, too!
What flavors of the harvest are you enjoying this season and how are you combining them?
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Jenny Cazzola says
We do a roasted corn and tomato salad often but I had never thought to put salmon with it. This looks really good!
This salad looks superb! I love roasting veggies and the corn right now is so sweet! I’ll have to give this a try soon 🙂
Made this tonight. Absolutely delicious. Next time, I’d half the salt in the dressing since I already salted the vegetables heavily. But either way, it was fabulous. Thank you for sharing!!
Roz Mignogna says
Thank you, ladies!! I’m so glad you liked it, Ellen!