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.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

In a large mixing bowl, combine the sweet corn kernels, black beans, cherry tomatoes, red onion, and chopped cilantro.

Step 4

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.

Step 5

Pour the dressing over the bean and corn mixture. Toss gently to combine and ensure everything is well-coated.

Step 6

To serve, plate the salmon fillets and spoon the bean and corn salad alongside. Garnish with additional cilantro if desired.

Nutrition Facts

Serving size	(1251.5g)

Amount per serving	% Daily Value*
Calories	1792.0

Total Fat 102.2g	0%
Saturated Fat 15.2g	0%
Polyunsaturated Fat 4.0g
Cholesterol 200mg	0%
Sodium 3262.0mg	0%
Total Carbohydrate 101.4g	0%
Dietary Fiber 28.4g	0%
Total Sugars 25.6g
Protein 128.5g	0%

Vitamin D 0IU	0%
Calcium 155.3mg	0%
Iron 10.8mg	0%
Potassium 1700.6mg	0%

*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.

Source of Calories

Fat: 50.0%

Protein: 27.9%

Carbs: 22.1%