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Provide salmon fillet.
Provide kosher salt.
Provide black pepper.
You need mayo.
You need fresh lemon juice (about 1/2 a fresh lemon, squeezed).
Prepare For the topping:.
Prepare ripe medium Roma tomatoes, diced.
Prepare large Persian cucumber, seeded and diced (If you can't find Persian, a pickling cuke will work.).
You need to prepare a small red onion, diced.
You need 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.
You need sugar.
You need to prepare fresh lime or lemon juice.
You need to prepare optional: fresh herbs (I used 1/4 cup chopped cilantro today.).
You need to prepare 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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