This is the type of summer salad that I will have on repeat all season long. A bed of greens (I always use littleleaffarms because the freshest!) topped with fresh corn and tomato salad topped with baked herby citrusy salmon. Simple, unfussy and seasonly delicious . . Baked Lemon Herb Salmon Salad with Corn and Tomato . . Lemon dressing: The juice of 2 lemons 3 garlic cloves, grated 1 tsp dried Italian seasoning salt and pepper to taste 1/2 cup extra-virgin olive oil Combine all in a jar and shake to combine Lay 4 salmon filets down on a parchment lined sheet-pan. Season with salt and pepper. Drizzle each filet with some dressing, using 1/2 of it (the other half will be used for the salad) Bake in a 400F oven for 12-15 minutes (depending on the thickness of the fish) or done to your liking. Corn Tomato Salad: I boiled 4 ears of corn and then cut them down and put in a bowl. To that I added 1/2 cup of chopped onion, 2 cups of halved cherry tomatoes and 1/4 cup chopped parsley....