Stovetop, Frying pan
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.
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.
Cut or tear the salmon into pieces. Add the salmon to the salad. Serve & enjoy!
Average estimated amount for one serving
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.