Summer Corn Tomato and Salmon Salad with Zaatar Dressing

Ingredients

• Kosher salt
• 2 lemons
• 3 garlic cloves, crushed
• 3 sprigs thyme
• 3 bay leaves, preferably fresh
• ½ cup extra-virgin olive oil
• 4 teaspoons za’atar, plus more for serving
• 5 ears corn on the cob, husked
• 4 (5–6-ounce) skinless salmon fillets
• 2 medium heirloom tomatoes, cut into wedges (about 1½ pounds)
• ½ red onion, thinly sliced
• Baby arugula or other baby greens (for serving)

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