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Ingredients requirements of Oven Roasted Salmon with Refreshing Summer Salad:
- Prepare 2 pound salmon fillet
- Give 2/3 teaspoon - kosher salt
- Give to taste black pepper
- Prepare 1-2 Tablespoons mayo
- Provide 1.5 Tablespoons for fresh lemon juice (about 1/2 a fresh lemon, squeezed)
- Give For the topping:
- You need 2 for ripe medium Roma tomatoes, diced
- Prepare 1 large Persian cucumber, seeded and diced (If you can't find Persian, a pickling cuke will work.)
- Get 1/2 a small red onion, diced
- Give 1 cup corn kernels (Fresh would have been great today, but I wanted to use up a (15 oz.) can. If canned, drain well.)
- Need 2/3 teaspoon kosher salt
- You need 1/2 teaspoon of sugar
- Get 2.5-3 Tablespoons for fresh lime or lemon juice
- You need for optional: fresh herbs (I used 1/4 cup chopped cilantro today.)
- Need optional for heat: 1 Tablespoon sriracha
- Make ready 2 Tablespoons olive oil
Oven Roasted Salmon with Refreshing Summer Salad step by step:
- 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.
- When oven is preheated, roast salmon for 17 to 20 minutes.
- 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.
- Take salmon out of oven and let it cool for 5 minutes or so before segmenting into portions.
- Place a portion of salmon on plate and top with as much of the salad as you like.
- I served ours with mashed potatoes, but it would go great with rice, quinoa, or couscous, among other things. - - Enjoy! :)
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