Pan Roasted Salmon with Sautéed Corn, Shallots & Thyme

INGREDIENTS

3 cups

fresh corn kernels (from 3 to 4 ears)

shallots, chopped

2 tsp

fresh thyme (about 8 sprigs)

2 tbsp

extra virgin olive oil

1/2 tsp

plus ⅛ teaspoon kosher salt

1/4 tsp

plus ⅛ teaspoon freshly ground black pepper

1/8 tsp

crushed red pepper flakes

pieces salmon fillet, about 1-inch thick

2 tbsp

unsalted butter