Parchment Baked Salmon with Corn and Tomatoes

1. Preheat the oven to 375ºF. Prepare a large circle of parchment paper and fold it in half.

2. Cut the corn off the ear and place it on the bottom half of the parchment. Add the cherry tomatoes and red onion. Drizzle 1 teaspoon of olive oil and then sprinkle with kosher salt, black pepper and the thyme leaves from 1 sprig of thyme.

3. Place the salmon fillet on the vegetables. Drizzle the salmon with the remaining teaspoon of olive oil and sprinkle with kosher salt, black pepper and the thyme leaves from the remaining sprig.

4. Fold the parchment paper over and pinch the edges to seal the packet.

5. Bake the fish for 14 minutes, and then unwrap or cut the top of the packet and serve in the paper.