Utensils
Stovetop, Frying pan
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
Average estimated amount for one serving
| Energy | 515 cal. |
| Fat | 34 g |
| Carbohydrates | 17 g |
| Protein | 39 g |
| Fiber | 4 g |
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.
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