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



  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.