Oven Roasted Salmon with Refreshing Summer Salad

I had planned not to cook so much while we’re in this moving process, but it costs so much more to dine out healthfully, so it’s back to the kitchen!

Salmon was on sale, and I topped it with a melange of the veg I had on hand. Colorful, flavorfu veg confetti over some kind of protein – early 90s cooking at its finest! 😛


  1. 2 pound salmon fillet
  2. 2/3 teaspoon kosher salt
  3. to taste black pepper
  4. 1-2 Tablespoons mayo
  5. 1.5 Tablespoons fresh lemon juice (about 1/2 a fresh lemon, squeezed)
  6. For the topping:
  7. 2 ripe medium Roma tomatoes, diced
  8. 1 large Persian cucumber, seeded and diced
  9. 1/2 small red onion, diced
  10. 1 cup corn kernels (Fresh would have been great today, but I wanted to use up a (15 oz.) can. If canned, drain well.)
  11. 2/3 teaspoon kosher salt
  12. 1/2 teaspoon sugar
  13. 2.5-3 Tablespoons fresh lime or lemon juice
  14. optional: fresh herbs (I used 1/4 cup chopped cilantro today.)
  15. optional for heat: 1 Tablespoon sriracha
  16. 2 Tablespoons olive oil


  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.

  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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