Salmon With Corn-and-Tomato Salsa


Yield: 4 servings (serving size: 1 salmon fillet and 1/2 cup salsa)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 374
  • Calories from fat: 37%
  • Fat: 15.2g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 7.1g
  • Polyunsaturated fat: 3.4g
  • Protein: 38g
  • Carbohydrate: 21.4g
  • Fiber: 2g
  • Cholesterol: 115mg
  • Iron: 1.4mg
  • Sodium: 312mg
  • Calcium: 20mg


  • 1 cup diced plum tomatoes
  • 1/4 cup minced red onion
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons white wine vinegar
  • 2 tablespoons fresh lime juice
  • 1/8 teaspoon salt
  • 1 jalapeño pepper, seeded and minced
  • Cooking spray
  • 1 cup frozen whole-kernel corn, thawed
  • 4 (6-ounce) salmon fillets
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons honey
  • Lime wedges (optional)
  • Cilantro sprigs (optional)


  1. Combine first 7 ingredients in a bowl; set aside.
  2. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add corn; cook 2 minutes, stirring occasionally. Add corn to tomato mixture; stir well.
  3. Sprinkle salmon with 1/4 teaspoon salt and pepper; drizzle with honey. Recoat skillet with cooking spray; place over medium-high heat until hot. Add salmon; cook 5 minutes on each side or until fish flakes easily when tested with a fork. Serve salmon with salsa; garnish with lime wedges and cilantro sprigs, if desired.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Salmon With Corn-and-Tomato Salsa Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy