This meal is all about keeping things fresh and simple. The salmon is simply grilled with lemon juice, salt, and pepper, and the corn and zucchini salad makes the most of late summer's bounty.
Preheat an outdoor grill or cast-iron grill pan on high heat. Brush with 1 tablespoon of the oil to prevent the salmon from sticking.
Coat the salmon on both sides with the remaining oil and season with salt and pepper, to taste.
Place the salmon on the grill skin side down and cook for about 3 minutes. Carefully flip the fish and continue cooking on the other side. Place the lemon slices on top of the fillet and squeeze some of the lemon juice over the top of the fish. Continue cooking until the desired doneness is reached (I like my salmon a bit rare in the middle). Remove from the heat, top with more lemon juice, to taste, and serve immediately.
Using a sharp knife, remove the corn kernels from the ears. Set aside.
Put the zucchini in a colander with a little salt to drain off excess water.
Heat a large pan over medium-high heat and melt the butter. Add the corn kernels and cook until softened, about 4 minutes. Pat the zucchini dry and add to the pan, stirring to incorporate. Cook until tender, about 3 minutes. Add the mint, season with salt and pepper, to taste, and stir to combine.
Remove from the heat and serve immediately. This salad can also be served at room temperature or even cold.