A simple summer meal featuring salmon and seasonal vegetables like baby potatoes, corn, and zucchini. This dish is seasoned and baked, with burrata for added creaminess.
1: Preheat oven to 375°F.
2: Pat dry salmon and season with your choice of seasoning.
3: Bake salmon for 18 minutes.
4: Wash and scrub baby potatoes (if big, cut in half).
5: Add potatoes to a medium pot with water, sprinkle in some salt, and boil for about 20 minutes until they are soft.
6: Pan fry zucchini in olive oil until nicely charred, about 8 minutes, stirring throughout.
7: Assemble plates and top with fresh burrata. Optionally, add butter to the corn and potatoes.
