Grilled Salmon with Corn Salad 🐟

Name: Grilled Salmon with Corn Salad
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 salmon fillets; 3 ears corn; 1 cup cherry tomatoes; 1 avocado; 1 lime; 3 tbsp olive oil; 2 tbsp cilantro; 1 tsp salt; 0.5 tsp black pepper

Crispy-skinned salmon over a sweet charred corn and tomato salad, light but deeply satisfying.

25 min · Comfortable · 460 cal · 38g protein · $4.80/serving · American

Healthy High-Protein Quick & Easy Pescatarian

25minutes

4servings

460calories

38gprotein

$4.80per serving

Ingredients (serves 4)

4 salmon fillets
3 ears corn
1 cup cherry tomatoes
1 avocado
1 lime
3 tbsp olive oil
2 tbsp cilantro
1 tsp salt
0.5 tsp black pepper

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Instructions

1
Heat a grill to medium-high, about 450°F. Rub the salmon and shucked corn with 2 tablespoons of the olive oil, salt, and pepper.
2
Grill the corn, turning often, until charred in spots, about 10 minutes, then set aside to cool slightly.
3
Grill the salmon skin side down 4 minutes, flip carefully, and cook 2 to 3 minutes more until it flakes easily.
4
Cut the kernels off the cobs and toss with halved cherry tomatoes, diced avocado, lime juice, chopped cilantro, and the last tablespoon of olive oil.
5
Spoon the corn salad onto plates and set the salmon on top.