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This elegant summer recipe pairs pan seared California King salmon with a creamy corn puree and fresh seasonal vegetables for a dish that feels both vibrant and refined. Romano beans, summer squash, cherry tomatoes, and pea shoots add color, texture, and brightness, making it a beautiful choice for a light summer dinner.

Instructions

Make the Corn Puree

1. In a small saucepan, melt the butter over medium heat.
2. Add the corn and cook for 1 to 2 minutes, until softened.
3. Add the garlic, season lightly with salt, and cook until fragrant.
4. Add the cream, reduce the heat, and simmer for 10 to 15 minutes.
5. Remove from heat and stir in the Parmesan cheese.
6. Blend the mixture until smooth, then set aside.

Cook the Salmon and Vegetables

1. Heat the oil in a large sauté pan over medium-high heat.
2. Season the salmon with salt and pepper and sear on the non-skin side.
3. Once golden brown, flip the fish and reduce the heat. Continue cooking until it reaches your desired doneness.
4. Remove the salmon from the pan and set aside.
5. Add 2 teaspoons more oil to the pan, then add the summer squash. Cook until slightly browned on one side.
6. Turn the squash, then add the garlic and Romano beans.
7. Continue cooking until the vegetables are tender-crisp. Season lightly with salt and pepper.

To Serve

1. Spoon the corn puree into the center of each plate.
2. Top with the vegetables and salmon.
3. Garnish with cherry tomatoes and fresh pea shoots.