Baked Lemon Salmon with Corn and Tomatoes

Ingredients

• 1 cup cherry tomatoes
• 2 fresh ears corn, kernels cut off, or 2 cups frozen and thawed
• 1 teaspoon garlic oil or olive oil
• 12 oz. salmon filets 
• 1/4 teaspoon dried dill, crushed
• 1/4 teaspoon ground cayenne red pepper
• 1 lemon, thinly sliced
• 1 pkg. (10.6 oz.)  DOLE® Chopped Sunflower Crunch Salad Kit
• 2 cups DOLE Classic Coleslaw 

Allergens:  Egg, Soy, Fish

Directions

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.