Lemon Salmon with Mexican Street Corn Salad & Loaded Potato Salad


1 pound Fresh Farm Raised Atlantic Salmon cut into fourths
1 lemon juiced
Salt and Pepper (to taste)
1 pound Lucky’s Market Mexican Street Corn Salad
1 pound Lucky’s Market Potato Salad


Brush salmon with olive oil. Place salmon skin side down in a skillet on medium heat. Drizzle lemon juice over salmon. Sprinkle with salt and pepper and dill. Cook without turning for approximately 10 minutes until pink color of salmon turns a white-ish opaque color. Continue to drizzle with lemon juice throughout cooking process. Serve with corn and potato salads.