Preheat oven to 425 degrees F.

Toss potato disks with olive oil then sprinkle on salt and pepper. Roast in the oven on a baking sheet for 30 minutes, flipping after 20 minutes.

While potatoes roast, prepare salsa by placing the corn in a large pot with enough water to cover, and bring to a boil. Cook until kernels are tender but crisp, about 5 minutes. Drain, and cool in cold water. Use a knife to scrape kernels from the cobs.

Place kernels in a medium bowl. Stir in avocados, tomatoes, red onion, bell pepper, and garlic. Add cumin, red pepper flakes, and oregano. Mix in vinegar, olive oil, and lime juice. Season with salt and pepper.

Preheat grill to medium low. When potatoes are 8 minutes from being finished, brush salmon with olive oil and season with salt and pepper then grill salmon until just cooked, about 3 ? 4 minutes per side.

Remove potatoes and plate. Place salmon on top of the potatoes then add the salsa on top. Serve