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Chef Megan Mitchell

Online Cookbook

Roasted Salmon with Tomato Cucumber Salad

Roasted Salmon with Tomato Cucumber Salad


  • 1 pound side of salmon
  • Extra virgin olive oil
  • Kosher salt
  • Freshly cracked black pepper
  • 2 Persian cucumbers, 1/4-inch dice
  • 1 cup heirloom cherry tomatoes, halved
  • 2 tbsp. red wine vinegar
  • 1 1/2 tbsp. chopped dill, plus extra fronds for garnish


  1. Preheat oven to 375F.

  2. 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. 

  3. 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. 

  4. 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

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