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Composition Oven Roasted Salmon with Refreshing Summer Salad:

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