Salmon, Corn & Tomato Salad

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A perfectly easy summer salmon salad!


4 minutes

Prep time

10 minutes

Cook time

515 cal.

Per serving


Stovetop, Frying pan


Salmon (fresh)
Corn (frozen)

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.

Corn (frozen)
White wine vinegar

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.

Salmon (fresh)

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

Energy515 cal.
Fat34 g
Carbohydrates17 g
Protein39 g
Fiber4 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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Salmon, Corn & Tomato Salad
Very easy