Recipe courtesy of Food Network

Salmon with Corn and Tomato Salad

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  • Level: Easy
  • Total: 20 min
  • Prep: 13 min
  • Cook: 7 min
  • Yield: 4 servings
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1 pound small, ripe mixed yellow and red tomatoes, halved or quartered

1 cup cooked fresh corn kernels, from 2 ears

1 tablespoon white wine vinegar

2 teaspoons finely chopped fresh oregano

4 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

4 center-cut skin-on wild salmon fillets (about 6 ounces each)


  1. Toss the tomatoes with the corn, vinegar, oregano and 3 tablespoons of the oil in a large bowl. 
  2. Season with salt and pepper to taste, toss again and set aside. Season the salmon with salt and pepper. Heat the remaining 1 tablespoon oil in a large skillet set over medium-high heat. Add the salmon, skin-side up, and cook until golden brown, about 4 minutes. Flip and continue to cook until just cooked through but still rosy in the center, about 3 minutes more. Serve with the corn salad.