I am a big fan of the salmon salad — the riffs on it seem endless and no matter how you prep the salmon (grill or roast) and no matter what vegetables are available it’s an easy, healthy dinner to put together. In the winter I usually put a big pot of water on the burner and cook vegetables in shifts (first potatoes, then beans, then corn, you get the idea). But in the summer it’s even easier — I just grill everything (except the cukes and the vinaigrette) including the lemon (face-down) and toss together at the end. This one is grilled salmon mixed with green beans (wrap in foil, add a little olive oil, salt and grill for 10 minutes), lemon (halved, grilled face-down for about 2 minutes), corn and peppers (both directly on grill, 5 minutes), and new potatoes (wrapped in foil, tossed in oil, salt, pepper, grilled for 15 minutes). You can do tomatoes, too, but the ones you see here weren’t such good ones — I’d hold out til August to throw them in.