Salmon with Bean Corn Salad
Brighten up your dinner table with this vibrant Salmon with Bean Corn Salad recipe—a perfect blend of zesty, fresh flavors and wholesome ingredients. This quick and easy meal pairs perfectly seasoned pan-seared salmon fillets with a colorful, tangy bean and corn salad that’s loaded with juicy cherry tomatoes, crisp red onion, and aromatic cilantro. The salad is tossed in a lime-cumin dressing with just a hint of honey for the ideal balance of savory and sweet. Ready in just 30 minutes, this dish is a go-to for busy weeknights or effortless entertaining. Packed with protein, fiber, and Omega-3s, it’s a nutritious, gluten-free option that doesn't skimp on flavor. Serve it as a hearty main course or a light summer dinner, and watch it become a new household favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Salmon fillets
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 1 cup Sweet corn kernels, canned or fresh
- 1 cup Black beans, rinsed and drained
- 1 cup Cherry tomatoes, halved
- 0.25 cup Red onion, finely diced
- 2 tablespoons Cilantro, chopped
- 2 tablespoons Lime juice, freshly squeezed
- 1 teaspoon Honey
- 0.5 teaspoon Cumin powder
Instructions
Pat the salmon fillets dry with paper towels. Season them evenly with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of paprika.
Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Once the oil is hot, add the salmon fillets skin-side down. Cook for 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until the salmon is opaque and flakes easily with a fork. Remove the salmon from the skillet and set aside.
In a large mixing bowl, combine the sweet corn kernels, black beans, cherry tomatoes, red onion, and chopped cilantro.
In a small bowl, whisk together the lime juice, 1 tablespoon of olive oil, honey, cumin powder, and the remaining 1/2 teaspoon of salt and black pepper to create the dressing.
Pour the dressing over the bean and corn mixture. Toss gently to combine and ensure everything is well-coated.
To serve, plate the salmon fillets and spoon the bean and corn salad alongside. Garnish with additional cilantro if desired.
Nutrition Facts
Calories |
1792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.2 g | 131% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 3262 mg | 142% | |
| Total Carbohydrate | 101.4 g | 37% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 25.6 g | ||
| Protein | 128.5 g | 257% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1701 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
