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You need salmon fillet.
Provide kosher salt.
You need to prepare black pepper.
You need to prepare mayo.
Use fresh lemon juice (about 1/2 a fresh lemon, squeezed).
You need to prepare For the topping:.
You need to prepare ripe medium Roma tomatoes, diced.
Provide large Persian cucumber, seeded and diced (If you can't find Persian, a pickling cuke will work.).
You need a small red onion, diced.
Prepare corn kernels (Fresh would have been great today, but I wanted to use up a (15 oz.) can. If canned, drain well.).
You need to prepare kosher salt.
Prepare sugar.
Prepare fresh lime or lemon juice.
You need optional: fresh herbs (I used 1/4 cup chopped cilantro today.).
Provide optional for heat: 1 Tablespoon sriracha.
Use olive oil.

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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