Summer – Plum, Basil, Sweet Corn & Zucchini Ribbon Sheet Pan Salmon with Fresh Plum-Cardamom Sauce

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Courses: Dinner

Best Season: Summer

Dietary: Corn, Plums, Salmon, Seafood

Description

Juicy summer plums, sweet corn, ribboned zucchini, meet fragrant basil and a hint of ginger. Center stage tender roasted salmon for a dish that’s as colorful as it is refreshing. The simple, silky cardamom-plum sauce adds a sweet-tart accent that balances the delicate fish and seasonal vegetables beautifully. It’s the perfect warm-weather dinner—bright, nourishing, and ready in under 30 minutes for the ultimate warm-weather feast.

Ingredients

Salmon & Vegetables:

1 whole side salmon (about 2 lbs)
3 fresh plums, pitted and sliced into wedges (save 1 plum for sauce)
2 ears fresh corn, kernels removed
1 medium zucchini, shaved into ribbons with a vegetable peeler
1 tbsp olive oil
1 tsp rice wine vinegar
½ tsp ground cardamom (for vegetables)
½ tsp onion powder (for salmon)
½ tsp harissa spice blend (Optional: for salmon heat kick (substitute cayenne or red chili flakes))
1 clove garlic, minced
1 tsp fresh ginger, finely grated (half for salmon, half for sauce)
Sea salt & black pepper, to taste
½ ½ cup fresh basil leaves, sliced into fine ribbons

Plum-Ginger Sauce:

1 fresh plum, pitted and diced
1 tsp honey or maple syrup
¼ tsp ground cardamom
½ tsp fresh ginger, finely grated
1 clove garlic, minced
2 tbsp water
¼ tsp hot chilli flakes (Optional: heat kick substitute cayenne or red chili flakes)

Instructions

1
Preheat the oven to 400°F (200°C).
2
Prepare the vegetables: In a medium bowl, toss plum wedges (reserve a few for garnish), corn kernels, and zucchini ribbons with olive oil, rice wine vinegar, ground cardamom, half the ginger, salt, and pepper. Arrange them around the edges of a parchment-lined sheet pan.
3
Prepare the salmon: Place salmon in the center of the sheet pan. Pat dry, then season with onion powder, harissa, the remaining half of the ginger, salt, and pepper.
4
Roast: Bake for 18–20 minutes, until the salmon flakes easily with a fork and vegetables are tender-crisp.
5
Make the plum-ginger sauce: While salmon roasts, combine diced plum, honey, cardamom, and ginger in a small saucepan with the water. Simmer over medium heat for 4–5 minutes, stirring occasionally, until plums soften and break down. Mash lightly with a fork for a chunky texture or blend for a smooth sauce.
6
Serve: Drizzle salmon lightly with plum-ginger sauce, scatter with basil ribbons, and garnish with reserved plum slices for a vibrant finish.

Note

Swede Dish Notes:

Serve over rice for a more filling family-style dish, and flake the salmon right off the tray.