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Preheat your oven to 425*. Combine the cherry tomatoes, corn, basil, and feta cheese (optional) into a medium sized mixing bowl. Drizzle with olive oil (about ¼ cup) and stir to combine.
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Place the seasoned salmon fillets, skin side down, onto a foil-lined baking sheet. Drizzle with olive oil to keep them moist while they roast.
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Depending on the size and thickness of your salmon fillet, they should bake anywhere from 10-15 minutes (generally about 5-6 minutes per ½” of thickness). You will know that they are done when they are light and flaky (you can use a fork to test).
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To serve, spoon the corn and tomato mixture onto the roasted salmon fillet. This dish is tasty when served over rice, couscous, or a bed of fresh arugula. Enjoy!