3 tablespoons extra-virgin olive oil, plus more for serving
1 teaspoon ground turmeric
1/2 teaspoon red-pepper flakes
4 (6- to 8-ounce) skin-on salmon fillets, patted dry
Kosher salt (such as Diamond Crystal)
1 pound green beans, stem end trimmed and beans halved crosswise
Kernels from 4 ears of corn (about 4 cups)
1/2 small red onion, thinly sliced
3 tablespoons lime juice (from 2 limes)
Heat the broiler to high and set a rack in the upper third in the oven. In a medium bowl, stir to combine 2 tablespoons oil with the turmeric and red-pepper flakes. Season the salmon all over with 1 teaspoon salt, then toss to coat in the spiced oil.
On a sheet pan, toss the green beans, half the corn kernels, 1 tablespoon olive oil and a sprinkle of salt. Spread into an even layer, then nestle the salmon among the vegetables, skin side up.
Broil until the green beans are blistered and charred in spots, and the salmon’s skin is crisp and the flesh is opaque and flakes easily with a fork, 6 to 10 minutes. Halfway through broiling, check the vegetables; if any are burning, give them a stir so they’re no longer in direct contact with the broiler.
Meanwhile, in a large bowl, stir together the remaining corn kernels, the red onion, lime juice and 1 teaspoon salt.
Transfer the salmon to a platter or plates, then scrape the charred vegetables into the bowl of raw corn and onion. Stir to combine and season to taste with salt. Spoon the vegetables alongside the salmon and drizzle everything with a little olive oil.
Broiling salmon skin side up creates crispy skin without drying out the delicate flesh. Alongside your salmon, blister green beans and corn, then toss them with lime juice, raw corn and red onion for a balance of crunchy and tender, sweet and scorched. Turmeric and red-pepper flakes bring earthiness alongside the sweetness of the fish, corn and green beans, but garam masala, cumin or jerk seasoning would also work well.