Anna Williams
Hands-On Time
25 Mins
Total Time
25 Mins
Other Time
Yield
Serves 4

How to Make It

Step 1

Heat oven to 400° F.

Step 2

Line a rimmed baking sheet with foil or parchment. Place the salmon on the baking sheet and season it with ½ teaspoon salt and ¼ teaspoon pepper. Roast until the salmon is opaque throughout, 12 to 15 minutes. Set aside and let cool.

Step 3

While the salmon cooks, bring a large pot of water to a boil. Put a large platter next to the stovetop.

Step 4

While you wait for the water to boil, cut the ends off the green beans and shuck the corn.

Step 5

Add the green beans to the boiling water and cook until bright green and just tender, about 4 minutes. Remove the green beans with a slotted spoon and place in a stripe on the platter.

Step 6

Add the corn to the pot and cook until just tender, 3 to 4 minutes. Transfer the corn to a cutting board and use a serrated knife to cut the kernels off the cob. Place the corn in a stripe on the platter alongside the beans.

Step 7

Halve the tomatoes and cut up the cucumber and any other vegetables that you are using. Place each in a stripe on the platter.

Step 8

Using a fork, flake the salmon into pieces and arrange it on the platter in one final stripe. Serve with the vinaigrette.

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