4 ears corn, shucked
1 dry pint cherry tomatoes, halved
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter, softened
2 tablespoons store-bought basil pesto
4 skin-on salmon fillets (5 ounces each), preferably wild
Julienned basil leaves, for garnish (optional)
Preheat the oven to 400°F and line a sheet pan with parchment paper.
With a sharp knife, cut the kernels off each cob of corn into a medium bowl. Add the tomatoes and olive oil and season generously with salt and pepper. Toss to coat, then spread in an even layer on the baking sheet.
In a small bowl, combine the softened butter and pesto and season to taste with salt.
Place the salmon fillets skin-side down on top of the corn and tomatoes and season with salt. Spoon the butter mixture evenly on top of the fillets. Bake for 12 to 14 minutes, until the corn is tender, the tomatoes are soft, and the fish flakes easily when poked with the tip of a paring knife. Transfer the corn and tomato mixture to a platter and set the fish on top. Garnish with the basil, if using. Serve hot or at room temperature.