Salmon with roasted corn puree, okra, and tomatoes

Not too long ago, I made this corn soup that was so good I had a hard time saving a cup of it for this recipe, but I am so glad I did!This was one of my favorite meals that I have made. The sweetness of the corn and the slight spice on the salmon was delicious! Nick even said it was like something he would order at a restaurant. And the best part is that it isn't too hard! Well, once you have the soup leftover, the rest comes together in no time.

Salmon with Roasted Corn Puree, Okra, and Tomatoes
Ingredients:

• 1 cup roasted corn soup
• 1/2 cup skim milk
• 3 campari tomatoes, quartered
• 1-1.5 cups sliced okra
• olive oil
• salt and pepper
• 2-  4oz salmon fillet
• 4 tsp Potlatch seasoning 

Directions:

1.  Preheat oven to 400 degrees. 
2. Spread okra and tomatoes on a baking sheet. Spray with olive oil. Sprinkle with salt and pepper.
3. Roast okra and tomatoes for about 20-25 minutes or until they start to slightly brown.
4. While vegetables are cooking, combine corn soup and milk. Puree with an immersion blender until it reaches desired consistency. You can also put it in a blender to mix. 
5. Once vegetables are done and out of the oven, turn on the broiler. 
6. Place salmon on a baking sheet and sprinkle with Potlatch seasoning. 
7.  Place salmon in oven and broil until it is cooked through. Mine took about 8-10 minutes, but it will depend on the thickness of your fish.
8. To serve- spread a thin later of corn puree on your plate, place fish in the middle, and place tomatoes and okra around the outside.
9. Enjoy!