Preheat the oven to 400 degrees Fahrenheit.
Place the tomatoes, corn kernels, and onions in a large baking dish.
Pour about 1/4 cup olive oil over vegetables, plus a liberal amount of salt and pepper.
Gently toss the vegetables to coat evenly with oil and seasoning.
Roast vegetables for 30 to 40 minutes, gently tossing every 15 minutes, until they have begun to caramelize or brown a little on the edges.
Make the cilantro puree (below).
Place salmon in a separate baking dish.
Brush a light coating of the cilantro puree evenly over the salmon and roast in the oven with the vegetables for the last 10 minutes, until fish is just cooked: flaky and just cooked on the inside. *
While the vegetables are baking, place cilantro and garlic in a small food processor with 1/4 cup olive oil, garlic, 2 teaspoons sea salt, and 1 teaspoon pepper.
Pulse into a fine puree.
Transfer the cilantro mixture to a small bowl.
Brush over salmon (see above).
While the salmon is cooking, whisk the remaining cilantro puree with the heavy cream, vinegar, and 1/3 cup olive oil.
Season, if needed, with sea salt and pepper.
Let the salmon and vegetables cool to room temperature.
Place the chopped lettuce in a serving dish, then spread the vegetables and slices of salmon over the lettuce.
Top the salad with the creamy dressing, and serve.
*Medium-rare salmon is better than well done!
Roasted Corn, Tomato, Sweet Onion and Salmon Salad with Creamy Herb Dressing https://traditionalcookingschool.com/food-preparation/recipes/roasted-corn-tomato-sweet-onion-and-salmon-salad-with-creamy-herb-dressing/