Recipe: Yummy Oven Roasted Salmon with Refreshing Summer Salad

Oven Roasted Salmon with Refreshing Summer Salad. Season salmon flesh side up with salt, spread mayonnaise evenly over the flesh, then squeeze lemon over the entire fillet. Season salmon flesh side up with salt, spread mayonnaise evenly over the flesh, then squeeze lemon over the entire fillet. While salmon is roasting, assemble your salad.

This Baked Salmon is my preferred way to cook fresh salmon from the grocery, as it's easy, delicious, and cleanup is a breeze. Serve it as the main dish for dinner, toss it in a mixed green salad, shred it for picnic-friendly salmon salad, and more! I'm not exaggerating when I say I cook this salmon at least once a week. You can cook Oven Roasted Salmon with Refreshing Summer Salad using 16 ingredients and 6 steps. Here is how you cook it.

Ingredients of Oven Roasted Salmon with Refreshing Summer Salad

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

Meanwhile, brush salmon with oil and sprinkle with salt and pepper. Place fish, skin side down, in skillet. Cut salmon into four equal portions. Season salmon with salt and pepper.

Oven Roasted Salmon with Refreshing Summer Salad instructions

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! :).

Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Showcase asparagus when you dress it in fresh rosemary and red potatoes for an earthy counterpoint to the fresh, green spears. Add minced garlic and you get a gorgeous, flavorful side dish. —Trisha Kruse, Eagle, Idaho Preparation. Place salmon in a baking dish and rub with lemon zest, oregano, salt, and pepper on all sides, then coat with oil. Of course, we couldn't leave you with just the sides!