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Baked Lemon Salmon with Corn and Tomatoes

This flavorful salad made with cherry tomatoes, corn, salmon, DOLE Chopped Sunflower Crunch Salad Kit and DOLE Classic Coleslaw will brighten up your spring!

20 mins
4 Serving(s)
Baked Lemon Salmon with Corn and Tomatoes


  • 1 cup cherry tomatoes
  • 2 fresh ears corn, kernels cut off, or 2 cups frozen and thawed
  • 1 tsp. garlic oil or olive oil
  • 4 (4 oz.) salmon filets
  • 1/4 tsp. dried dill, crushed
  • 1/4 tsp. ground cayenne red pepper
  • 1 lemon, thinly sliced
  • 1 (10.6 oz.) pkg. DOLE® Chopped Sunflower Crunch Salad Kit
  • 2 cups DOLE® Classic Coleslaw


  1. Preheat oven to 375°F.
  2. Toss together tomatoes, corn and oil in pan. Bake 20 minutes or until corn is lightly browned.
  3. Cut 13x9-inch piece of parchment paper, place salmon filets on paper. Sprinkle with dill and cayenne and lay lemon slices over salmon. Fold up parchment paper to cover the salmon. Bake 15 minutes.
  4. Pour salad kit ingredients into bowl and toss together with coleslaw. Stir in tomatoes and corn, toss to coat. Divide salad mixture onto plates and top with baked salmon.

Nutrition Facts

350 Calories Per ServingFat: 18gSaturated Fat: 2.5gCholesterol: 62mgSodium: 250mgCarbohydrates: 21gSugars: 3gProtein: 26g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe