- 1 12-ounce piece skinless salmon fillet
- kosher salt and black pepper
- ½ pound green beans
- 2 ears fresh corn
- 1 cup grape tomatoes
- 1 English cucumber (you don’t have to peel this kind)
- any other vegetables you might have in the refrigerator (peppers, carrots, snap peas, and asparagus would all work)
- ⅓ cup vinaigrette (store-bought is fine; use a simple one like a red wine vinaigrette)
- Heat oven to 400° F.
- 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.
- While the salmon cooks, bring a large pot of water to a boil. Put a large platter next to the stovetop.
- While you wait for the water to boil, cut the ends off the green beans and shuck the corn.
- 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.
- 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.
- Halve the tomatoes and cut up the cucumber and any other vegetables that you are using. Place each in a stripe on the platter.
- Using a fork, flake the salmon into pieces and arrange it on the platter in one final stripe. Serve with the vinaigrette.