Ingredients
Utensils
Stovetop, Frying pan, Knife
recipe
Step 1
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.
Step 2
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.
Step 3
Flake the salmon into pieces. Top the salad with the salmon. Season with salt & pepper. Enjoy!
Nutrition facts
View nutritional information
| Energy | 513 cal. |
| Fat | 34 g |
| Carbohydrates | 17 g |
| Protein | 38 g |
| Fiber | 4 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Salmon, Corn & Tomato Salad" contains 513 Energy, 34 g of Fat, 17 g of Carbohydrates, 38 g of Protein, 4 g of Fiber.
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