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Baked Lemon Salmon with Corn and Tomatoes

Baked Lemon Salmon with Corn and Tomatoes
35 Minutes Total time 15 Minutes Prep time 20 Minutes Cook Time 350 Calories 4 Servings


Allergens:  Egg, Soy, Fish


  1. Preheat oven to 375°F.
  2. Toss together tomatoes, corn and oil in pan.  Bake 20 minutes or until corn is lightly browned.  
  3. Cut 13x9-inch piece of parchment paper, place salmon filets on paper.  Sprinkle with dill and cayenne and lay lemon slices over salmon.  Fold up parchment paper to cover the salmon.  Bake 15 minutes.  
  4. Pour salad kit ingredients into bowl and toss together with coleslaw.  Stir in tomatoes and corn, toss to coat.  Divide salad mixture onto plates and top with baked salmon.  
Eggs Fish Soy Salads Mains Lunch Dinner

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