Preheat oven to 375F.
Place salmon skin side down on a sheet tray. Drizzle with EVOO and sprinkle with salt and pepper. Roast for 15-20 minutes or until your preferred doneness.
While the salmon roasts make the salad. In a bowl combine the diced cucumber, tomatoes, vinegar, 1 tbsp. EVOO, dill and a sprinkle of salt and pepper. Toss to combine.
Once the salmon is ready plate on a platter or large plate and spoon the tomato cucumber mixture over. Garnish with extra dill fronds.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell