Recipe: Delicious Oven Roasted Salmon with Refreshing Summer Salad

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Oven Roasted Salmon with Refreshing Summer Salad

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We hope you got insight from reading it, now let’s go back to oven roasted salmon with refreshing summer salad recipe. You can cook oven roasted salmon with refreshing summer salad using 16 ingredients and 6 steps. Here is how you do that.

The ingredients needed to make Oven Roasted Salmon with Refreshing Summer Salad:

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

Steps to make Oven Roasted Salmon with Refreshing Summer Salad:

  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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