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