Salmon, Corn & Tomato Salad

A perfectly easy summer salmon salad!

4 minutesPrep time
4 minutesCook time
416 cal.Per serving


Stovetop, Frying pan


Salmon (fresh)
Corn (frozen)

Step 1

Defrost the frozen corn. If using frozen salmon, defrost it beforehand too. Heat a drizzle of oil in a pan over medium heat. Cook the salmon for 3 min on each side, or until cooked through. Remove from heat.

Corn (frozen)
White wine vinegar
Tomatoes on the vine

Step 2

Wash & cut the tomatoes into wedges. Add the tomatoes, corn & arugula to a serving bowl. Top with a drizzle of oil & the vinegar (optional). Season with salt & pepper.

Salmon (fresh)

Step 3

Cut or tear the salmon into pieces. Add the salmon to the salad. Serve & enjoy!

Nutrition facts

Average estimated amount for one serving

Energy416 cal.

On average, one serving of the recipe "Salmon, Corn & Tomato Salad" contains 416 Energy, 29 g of Fat, 15 g of Carbohydrates, 28 g of Protein, 4 g of Fiber.

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Salmon, Corn & Tomato Salad
Very easy