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Make Ayesha Curry's Sheet Pan Salmon And Heirloom Tomato, Cucumber, And Red Onion Salad

Try these delicious recipes for yourself at home!
Posted on Sep 25, 2020 | 10:00am
Ayesha Curry joined The Talk to tell us all about her newest cookbook, The Full Plate: Flavor-Filled Easy Recipes for Families with No Time and a Lot To Do. She demonstrated how to make her Sheet Pan Salmon and Heirloom Tomato, Cucumber & Red Onion Salad.

Enjoy the recipes below!

Sheet Pan Salmon with Pesto Butter, Corn & Tomatoes (Serves 4)
This dinner is a pure celebration of summer, featuring its starring players: corn, tomatoes, and basil pesto. There’s a lot to love about this recipe: that it’s easy to prepare but fresh and flavorful and also that it tastes equally good warm or at room temperature. If you’re trying to beat the heat by preparing dinner earlier in the day, make this in advance and serve it (and lots of rosé) for supper.

4 ears corn, shucked
1 dry pint cherry tomatoes, halved
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter, softened
2 tablespoons store-bought basil pesto
4 skin-on salmon fillets (5 ounces each), preferably wild
Julienned basil leaves, for garnish (optional)

Preheat the oven to 400 degrees Fahrenheit and line a sheet pan with parchment paper.

With a sharp knife, cut the kernels off each cob of corn into a medium bowl. Add the tomatoes and olive oil and season generously with salt and pepper. Toss to coat, then spread in an even layer on the baking sheet.

In a small bowl, combine the softened butter and pesto and season to taste with salt.

Place the salmon fillets skin-side down on top of the corn and tomatoes and season with salt. Spoon the butter mixture evenly on top of the fillets. Bake for 12 to 14 minutes, until the corn is tender, the tomatoes are soft, and the fish flakes easily when poked with the tip of a paring knife. Transfer the corn-and-tomato mixture to a platter and set the fish on top. Garnish with the basil, if using. Serve hot or at room temperature.

Heirloom Tomato, Cucumber & Red Onion Salad (Serves 4 to 6)
This simple salad is on repeat at our place once good tomatoes are in season. For the prettiest salad, use many different colors of tomatoes – and throw in some halved cherry tomatoes if you’ve got them. You can make the dressing ahead, but this salad is best eaten shortly after it’s assembled. (And please, do not refrigerate it – refrigerator-cold tomatoes are not your friend!) As the salad sits, juices will accumulate in the bowl; use some crusty bread to mop them up.

1 pound heirloom tomatoes, cored and diced
1 thin-skinned English cucumber or 2 Persian cucumbers, halved lengthwise and sliced into half-moons
½ small red onion, thinly sliced
¼ cup fresh basil leaves, roughly chopped
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 ½ teaspoons light brown sugar
Kosher salt and freshly ground black pepper, to taste

In a large bowl, combine the tomatoes, cucumber, onion, and basil.

In a lidded jar, combine the olive oil, vinegar, and sugar. Cap the jar and shake vigorously to combine. (Alternatively, whisk the ingredients together in a medium bowl.) Season to taste with salt and pepper.

Pour the dressing over the salad and toss gently to combine, then season to taste with additional salt and pepper. If you have time, let stand for 20 to 30 minutes before serving to allow the flavors to develop and all those delicious tomato juices to accumulate in the bowl.