Baked Salmon with Corn Salsa

1. Preheat the oven to 350°F.

2. Finely chop the onion, then place it in a mesh strainer and rinse under cold water for 20 seconds. Drain, place in a bowl and add salt, stir. Chop the cherry tomatoes and add to the bowl. Drain the corn and add to the bowl. Add the cilantro and lemon juice, season with salt and pepper, stir well. Refrigerate.

3.Place the salmon fillets in a baking dish, then drizzle lightly with olive oil. Bake for about 10-15 minutes, depending on how you like your fish cooked. Place on plates and add the corn salsa on top. Serve immediately.

Recipe adapted from Laylita’s Recipes.