Flavor-Packed Corn &Amp; Romesco Sauce Recipe for Busy Nights

This colorful plate brings together tender, herb-seasoned salmon with a smoky-sweet romesco sauce packed with corn, zucchini and onion. The romesco adds a rich, nutty depth that perfectly complements the flaky fish.

On the side, a simple mixed greens salad tossed in tangy balsamic vinaigrette adds freshness and crunch. It’s a balanced, veggie-forward dinner that’s as beautiful as it is delicious.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit CornView ingredient guideLike ingredientDislike ingredient

6 tablespoon Romesco SauceView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.33 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Dice the onion. Halve the zucchini lengthwise, then slice crosswise into ½-inch half-moons. Drain the corn kernels. Mince the garlic.
2. Heat a drizzle of olive oil in a large nonstick pan over medium-high heat. Add the onion and zucchini; season with salt and pepper. Cook, stirring occasionally, until browned and tender, 5-6 minutes. Add the corn and garlic; cook, stirring constantly, until fragrant, 30-60 seconds. Turn off the heat. Stir in the romesco sauce and butter until well coated. Transfer the mixture to a large bowl and cover with foil. Wipe out the pan.
3. Pat the salmon dry with paper towels. Season all over with Italian seasoning, salt and pepper. Heat a drizzle of cooking oil in the same pan over medium-high heat. Add the salmon and cook until golden brown and cooked through, 5-7 minutes per side. Transfer to a cutting board.
4. In a second large bowl, whisk together the balsamic vinegar, 1 tablespoon olive oil and a pinch of salt and pepper. Add the mixed greens and toss to coat. Slice the salmon crosswise. Divide the corn-zucchini romesco and salmon between plates. Serve with the salad on the side.

Recipe Tips

FAQ

Can I use frozen corn instead of fresh?

Yes, thawed frozen corn works perfectly. Just drain well before adding.

What can I substitute for romesco sauce?

You can use a roasted red pepper sauce or a simple tomato-based sauce with smoked paprika and almonds.

How do I know when the salmon is done?

The salmon is cooked when it flakes easily with a fork and the internal temperature reaches 145°F.