Mix the salt and sugar together in a small bowl. Season the flesh side of the salmon with the salt/sugar mixture and let salmon sit at room temperature for at least 10 minutes and no longer than 15 minutes.

While the salmon is brining, mix the mayonnaise, coriander, lemon zest and pepper in a small bowl.

After 10-15 minutes, rinse the salmon under very cold water and pat the salmon dry with a paper towel.

Cover the flesh of the salmon with the mayonnaise mixture. Set aside.

Add the olive oil to a large bowl. Gently coat/dredge the fruits and vegetables in the olive oil, leaving the corn kernels for last, and arrange them in a single layer on the sheet tray, leaving room for the salmon. Season with salt and pepper.

Place the salmon, skin side down, on the sheet tray in its reserved spot.

Turn your oven on to broil and let the oven preheat for 2 minutes. Place sheet tray in the oven under broiler for 6 to 7 minutes until the mayo coating is lightly blackened.

Turn the oven to 400 degrees and bake until the center of the salmon registers 125 degrees Fahrenheit, approximately 6 to 8 minutes longer.

Remove sheet tray from the oven. Transfer the salmon to a plate, leaving the skin (and discarding). Transfer the peaches, bell pepper and onion to a large cutting board and give them a rough chop.

Transfer all ingredients (except salmon) to the large bowl with the vinaigrette. Whisk in the grilled lemon juice into the vinaigrette before adding the vegetables.

Add the lemon juice, red wine vinegar, mustard and olive oil to a large bowl and whisk to combine. Season to taste with salt and pepper.

Add the fruits/vegetables from the sheet tray. Gently fold to combine.

Add the parsley, dill and feta and gently fold to combine once again. Season to taste with salt and pepper.

Transfer a scoop of the mixture to a shallow bowl and top with a portion of salmon.