Parchment Baked Salmon with Corn and Tomatoes

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   Preheat the oven to 375 degrees F. Prepare a large circle of parchment paper and fold it in half.

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   Cut the corn off the ear and place it on the bottom half of the parchment.

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   Add the cherry tomatoes and red onion.

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   Drizzle 1 teaspoon of olive oil and then sprinkle with kosher salt, black pepper and the thyme leaves from 1 sprig of thyme.

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   3.

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   Place the salmon fillet on the vegetables.

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   Drizzle the salmon with the remaining teaspoon of olive oil and sprinkle with kosher salt, black pepper and the thyme leaves from the remaining sprig.

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    4.

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    Fold the parchment paper over and pinch the edges to seal the packet.

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    5.

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    Bake the fish for 14 minutes, and then unwrap or cut the top of the packet and serve in the paper.

* Per serving · 4 servings · Values may vary.

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