Salmon and salad is a frequent summer dinner at the Donahue household. Dear husband grills up some salmon fillets and I toss together some salad stuff and we call it dinner. It is a great way to accomplish dinner on a summer night when there's more important things to do, like catching fireflies or riding bicycles. So when I received the current issue of Fine Cooking (95), I was happy to see a salmon/salad dish on the back cover. The interesting take on this recipe is that it nudges the salmon/salad into fall. Here salmon, rubbed with lemon zest, is roasted with mushrooms and leeks. The vegetables are then tossed with arugula to make an earthy salad to serve alongside your fish. A squeeze of lemon brightens everything and essentially becomes the dressing, (there's also some oil from when you roast the mushrooms and leeks.) It is a simple, light dish that speaks of the warm days and cool nights leading into fall.