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

Composition Oven Roasted Salmon with Refreshing Summer Salad:

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

Oven Roasted Salmon with Refreshing Summer Salad making:

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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