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Ingredients requirements Oven Roasted Salmon with Refreshing Summer Salad:

1. Provide 2 pound of salmon fillet
2. Make ready 2/3 teaspoon kosher salt
3. Make ready to taste for black pepper
4. Need 1-2 Tablespoons of mayo
5. You need 1.5 Tablespoons - fresh lemon juice (about 1/2 a fresh lemon, squeezed)
6. Require of For the topping:
7. Require 2 - ripe medium Roma tomatoes, diced
8. Need 1 - large Persian cucumber, seeded and diced (If you can't find Persian, a pickling cuke will work.)
9. Make ready 1/2 for a small red onion, diced
10. Need 1 cup - corn kernels (Fresh would have been great today, but I wanted to use up a (15 oz.) can. If canned, drain well.)
11. Prepare 2/3 teaspoon for kosher salt
12. Get 1/2 teaspoon for sugar
13. Prepare 2.5-3 Tablespoons for fresh lime or lemon juice
14. Take - optional: fresh herbs (I used 1/4 cup chopped cilantro today.)
15. You need optional for heat: 1 Tablespoon sriracha
16. Provide 2 Tablespoons - olive oil

Oven Roasted Salmon with Refreshing Summer Salad start cooking:

1. Take salmon out of fridge then preheat oven to 450F. Season salmon flesh side up with salt, spread mayonnaise evenly over the flesh, then squeeze lemon over the entire fillet.
2. When oven is preheated, roast salmon for 17 to 20 minutes.
3. While salmon is roasting, assemble your salad. Add all ingredients but oil, toss, taste and adjust seasoning if needed, then add oil and toss again.
4. Take salmon out of oven and let it cool for 5 minutes or so before segmenting into portions.
5. Place a portion of salmon on plate and top with as much of the salad as you like.
6. I served ours with mashed potatoes, but it would go great with rice, quinoa, or couscous, among other things. - - Enjoy! :)

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