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Alright, don’t linger, let’s task this oven roasted salmon with refreshing summer salad menu with 16 substances which are definitely easy to acquire, and we have to process them at the very least through 6 measures. You should commit a while on this, so the resulting food could be perfect.

Composition Oven Roasted Salmon with Refreshing Summer Salad:

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

Oven Roasted Salmon with Refreshing Summer Salad making process:

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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