4 salmon fillets, 6-8 oz with skin

2 bags Birds Eye Fire Roasted Corn, frozen foods, 12 oz bags

1/4 cup mayonnaise

2 cups cherry tomatoes, halved

1 red pepper, diced

1 jalapeño, optional

2 scallions, sliced

1/2 cup of cilantro chopped

2 limes, quartered

2 teaspoons paprika or chili powder

1 tablespoon Extra Virgin Olive Oil

salt and pepper

Broccoli

Sriracha aioli

Prepare the oven. Move a rack close to the top of the oven, about 6″, probably the second slot from the top. Then, put another rack underneath, with enough room to fit a cookie sheet. Turn on the broiler.
Season the salmon. Spread a thin layer of mayonnaise on each fillet, then sprinkle with paprika, salt, and pepper. Place the fish on a cookie sheet lined with foil and broil on the top rack for 8 minutes. Set a timer because you don’t want to overcook the fish!!
Heat the corn. Spread the corn in an even layer on a large cookie sheet and put it in the oven on the rack under the fish.
Prepare the vegetables for the salad. Chop the lime in quarters and set aside for garnish. Slice the scallions, halve the tomatoes, dice the peppers – extra small for the jalapeño, and chop the cilantro, and put in a large bowl. You need a large bowl because you will add the corn. Toss with olive oil, paprika, salt, and pepper.
Put it all together. Check the salmon for doneness. Make sure the corn is warmed, then combine with the chopped vegetables. Plate the dish by spreading a layer of vegetables on a platter and topping with the salmon. Garnish with lime wedges and sprinkle with cilantro.

Serving Suggestions – broccoli and Sriracha aioli