Summer – Plum, Basil, Sweet Corn & Zucchini Ribbon Sheet Pan Salmon with Fresh Plum-Cardamom Sauce
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:
Plum-Ginger Sauce:
Instructions
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Preheat the oven to 400°F (200°C).
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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.
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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.
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Roast: Bake for 18–20 minutes, until the salmon flakes easily with a fork and vegetables are tender-crisp.
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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.
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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.
