Stovetop, Frying pan
Defrost the corn. (If using frozen salmon, defrost that too!) Heat a drizzle of oil in a pan over medium heat. Add the salmon. Cook for 3-5 min on each side, or until cooked to your liking. Remove from heat.
Wash & cut the tomatoes into wedges. Add the tomatoes, corn & arugula to a salad bowl. Pour in the vinegar. Add a drizzle of olive oil. Season with salt & pepper. Toss it all together.
Flake the salmon into pieces. Top the salad with the salmon. Season with salt & pepper. Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Salmon, Corn & Tomato Salad" contains 515 Energy, 34 g of Fat, 17 g of Carbohydrates, 39 g of Protein, 4 g of Fiber.