Oven Roasted Salmon with Refreshing Summer Salad. Season salmon with salt and pepper. Oven baked Salmon oven baked salmon. When I'm starving after work, I want a fast meal with no-fail technique.

Roasted Veggie Summer Salad. featured in Sides That Are Great With Salmon. On a baking sheet lined with parchment paper, add carrots, potatoes, yellow squash, and zucchini. Line a roasting pan or baking sheet with foil. You can have Oven Roasted Salmon with Refreshing Summer Salad using 16 ingredients and 6 steps. Here is how you achieve 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. Prepare 1.5 Tablespoons of fresh lemon juice (about 1/2 a fresh lemon, squeezed).
6. Prepare of For the topping:.
7. Prepare 2 of ripe medium Roma tomatoes, diced.
8. Prepare 1 of large Persian cucumber, seeded and diced (If you can't find Persian, a pickling cuke will work.).
9. Prepare 1/2 of a small red onion, diced.
10. It's 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. It's 2/3 teaspoon of kosher salt.
12. You need 1/2 teaspoon of sugar.
13. It's 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. Prepare of optional for heat: 1 Tablespoon sriracha.
16. Prepare 2 Tablespoons of olive oil.

Juicy, summery watermelon pairs surprisingly well with tomatoes, avocado, basil, and cashews. And with a sweet, savory, and sour, Asian-inspired dressing, you'll get a mouthful of interesting flavor profiles that come together for a refreshing take on. You can prepare every element of this salad ahead, but don't dress and serve it until right before you plan to eat. Season salmon with salt and pepper.

Oven Roasted Salmon with Refreshing Summer Salad step by step

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. Serve with the Toasted Almond Parsley Salad and squash, if desired. This salmon recipe comes together quickly in the oven, all in one sheet pan or roasting pan. You roast the potatoes first, because they take much longer than the fish and asparagus. Roasted salmon that's left to chill is one of the easiest and most refreshing dinners imaginable in the summer when it's too hot to cook.