Add a drizzle of olive oil to a pan on medium heat. Cook the salmon for 4 minutes, flipping after 2 minutes.
While the salmon is cooking, cut the tomatoes in quarters, drain the corn and mix the vegetables together in a bowl or shallow dish with the arugula. Add a drizzle of olive oil and vinegar, salt & pepper, and mix.
Add the salmon in large pieces to the salad. Serve and enjoy!
Average estimated amount for one serving