Braised fennel bulbs.  Zucchini, mushroom, cherry tomato saute, or maybe corn, bell pepper and onion.  Bake some stuffed tomatoes.  Boiled fingerling potatoes.  Asparagus, steamed or lightly pan roasted with soy sauce and sesame seeds.  Hard to say what would be best without knowing how you plan to cook the salmon.

mjb.

Sorrel cream goes with salmon like basil with tomatoes.

1) Sweat some shallots in a bit of butter,

2) Add sorrel leaves cut in chiffonade, S & P,

3) Cook until they darken and almost become dark green/brown and lose their water, 

4) Add some cream and cook a bit more, adjust seasoning.

I like serving a roasted vegetable dish similar to ratatouille.  Cut into 1inch chunks some zucchini, potatoes, tomatoes, onions, garlic.  Toss with olive oil, salt/pepper, paprika, parsley and oregano.  Cover with foil and roast at 400F for an hour until veggies are tender, then uncover and roast until golden.

Bulgur tossed with with Caponata, a Chutney of roasted Eggplant, Tomatoes, Pine Nuts, and Golden Raisins

Fettuccine with Asparagus, Leeks, and Lemon Zest  tossed in a Pistachio Sauce

Udon Noodles with  Bok Choy, Snow Peas, Enoki Mushrooms, Daikon Radish, and Japanese Cucumber tossed in an Asian Peanut Sauce

Pearl Couscous with Pineapple, Macadamias, and Jicama tossed with a Curried Tamarind Pineapple Sauce

Polenta and Wild Rice Cakes grilled with a fire roasted Tomato Sauce

If it isn't already too late...

How are you planning on cooking, saucing and serving the salmon? 

Will you be cooking it med-rare, med, or med-well?

Assuming you're going with something relatively simple, and not overcooked....

Chef Layne made several very good suggestions.  Asparagus is magic with many, simpler salmon preparations; you can serve them on the same plate, so they can both be enhanced by the same lemony sauce.  

In terms of vegetables, things which shout spring (like asparagus) and summer are your best bets. 

As to starch, there are not only a million choices; many of them lend themselves to myriad variations.  You might try adding to your rice repertoire with a herbed mix of brown and wild rices (okay so wild rice isn't really rice).  Both simply herbed bulgur and couscous would give you the right amount of taste to complement salmon -- which is fairly assertive -- without overwhelming it; and supply some texture. New potatoes in parsley and butter would be very good with most salmon preps; and can you ever go wrong with sauteed potatoes?

BDL

Quote:

Originally Posted by boar_d_laze 

Assuming you're going with something relatively simple, and not overcooked....

 

BDL

And what if it is overcooked?  Does that matter in terms of what to serve with it?