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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. Oven Roasted Salmon with Refreshing Summer Salad instructions.
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To begin with this recipe, we must first prepare a few ingredients. You can cook oven roasted salmon with refreshing summer salad using 16 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Oven Roasted Salmon with Refreshing Summer Salad:
- Prepare 2 pound salmon fillet
- Get 2/3 teaspoon kosher salt
- Make ready to taste black pepper
- Make ready 1-2 Tablespoons mayo
- Make ready 1.5 Tablespoons fresh lemon juice (about 1/2 a fresh lemon, squeezed)
- Take For the topping:
- Prepare 2 ripe medium Roma tomatoes, diced
- Make ready 1 large Persian cucumber, seeded and diced (If you can't find Persian, a pickling cuke will work.)
- Make ready 1/2 a small red onion, diced
- Take 1 cup corn kernels (Fresh would have been great today, but I wanted to use up a (15 oz.) can. If canned, drain well.)
- Take 2/3 teaspoon kosher salt
- Get 1/2 teaspoon sugar
- Get 2.5-3 Tablespoons fresh lime or lemon juice
- Take optional: fresh herbs (I used 1/4 cup chopped cilantro today.)
- Take optional for heat: 1 Tablespoon sriracha
- Make ready 2 Tablespoons olive oil
Break the salmon into large chunks. In a large bowl, combine the arugula with the fennel, mushrooms, roasted red peppers, potatoes and cilantro. Brush salmon with butter and season with salt and pepper. Place salmon on prepared baking sheet, skin-side up.
Instructions to make Oven Roasted Salmon with Refreshing Summer Salad:
- 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! :)
Meanwhile, brush salmon with oil and sprinkle with salt and pepper. Place fish, skin side down, in skillet. Cut salmon into four equal portions. Whip up a healthy seafood pasta salad for your fridge, and enjoy it for easy weeknight dinners. It's a cinch to assemble using leftover cooked salmon or canned salmon, short pasta noodles, chopped fresh veggies, and a delicious tangy honey mustard dressing.
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