2. Season the salmon fillets on both sides with salt and pepper. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Sear the fillets on both sides until they are golden around the edges, about 3 minutes per side.
3. Transfer the seared fish to a baking sheet and continue cooking the fish in the oven until it is just cooked through, about 5 to 10 more minutes. (Thicker fillets will take a little longer.)
4. Meanwhile, heat the remaining tablespoon of olive oil in a medium-size skillet over high heat. Add the summer squash and zucchini and sauté for 1 minute. Add the mushrooms and cook for 4 more minutes. Add the garlic, tomatoes, and corn and cook for 1 to 2 minutes more. Add the dill and basil and remove from the heat.
5. Place a bed of vegetables on each plate. Place a piece of fish on top of the vegetables and drizzle each fillet with fresh lemon juice.