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Composition - Oven Roasted Salmon with Refreshing Summer Salad:

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

Oven Roasted Salmon with Refreshing Summer Salad step by step:

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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