Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

Prick tomatoes all over with a fork. Combine tomatoes, 1 tsp. olive oil, and a pinch of pepper in provided tray.

Bake uncovered in hot oven, 10 minutes.

While tomatoes bake, continue recipe.

Trim and thinly slice green onions, keeping white and green portions separate.

In a mixing bowl, thoroughly combine marmalade and half the soy sauce (remaining is yours to use as you please!).

Pat salmon dry and season flesh side with citrus mojo rub and a pinch of pepper.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add salmon, skin-side up, to hot pan and sear until golden-brown on one side, 1-2 minutes.

Remove from burner. Carefully remove tray from oven. Add edamame, white portions of green onions, corn, and garlic salt to tomatoes. Stir to combine. Push succotash mixture to one side of tray. Tray will be hot! Use a utensil.

Transfer salmon, skin-side down, to now-empty side. Top salmon with half the marmalade mixture (reserve remaining for garnish).

Bake uncovered in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 10-12 minutes.

Carefully remove from oven and stir succotash mixture to combine. Tray will be hot! Use a utensil.

To serve, using a clean utensil, top salmon with remaining marmalade mixture and garnish succotash with green portions of green onions. Bon appétit!