Flaky Pan-Seared Salmon with Bright Tomato and Corn Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Flaky Pan-Seared Salmon with Bright Tomato and Corn Salad

YOUR SOLIN GENERATED RECIPE

Flaky Pan-Seared Salmon with Bright Tomato and Corn Salad

Enjoy a beautifully pan-seared salmon paired with a vibrant, fresh salad of ripe tomatoes and sweet corn. The dish balances savory, flaky fish with a bright, zesty salad that’s perfect for a light yet satisfying meal any time of the day.

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NUTRITION

451kcal
Protein
35g
Fat
23.5g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 cup halved Cherry Tomatoes

1/2 cup Frozen Corn

2 tbsp finely chopped Red Onion

2 tbsp Fresh Basil

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Black Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the salmon fillet dry and season with salt and black pepper on both sides.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    When the oil is hot, place the salmon fillet skin-side down and sear for about 4-5 minutes until a crisp crust forms.

  • 4

    Flip the salmon and cook for an additional 3-4 minutes or until the fish is cooked through but still moist.

  • 5

    Meanwhile, in a bowl, combine the halved cherry tomatoes, frozen corn (pre-thawed if needed), chopped red onion, and basil.

  • 6

    Drizzle the salad with lemon juice, and season lightly with salt and pepper, then toss to combine.

  • 7

    Plate the salmon alongside the bright tomato and corn salad, and serve immediately.

Flaky Pan-Seared Salmon with Bright Tomato and Corn Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Flaky Pan-Seared Salmon with Bright Tomato and Corn Salad

YOUR SOLIN GENERATED RECIPE

Flaky Pan-Seared Salmon with Bright Tomato and Corn Salad

Enjoy a beautifully pan-seared salmon paired with a vibrant, fresh salad of ripe tomatoes and sweet corn. The dish balances savory, flaky fish with a bright, zesty salad that’s perfect for a light yet satisfying meal any time of the day.

NUTRITION

451kcal
Protein
35g
Fat
23.5g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 cup halved Cherry Tomatoes

1/2 cup Frozen Corn

2 tbsp finely chopped Red Onion

2 tbsp Fresh Basil

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Black Pepper to taste

PREPARATION

  • 1

    Pat the salmon fillet dry and season with salt and black pepper on both sides.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    When the oil is hot, place the salmon fillet skin-side down and sear for about 4-5 minutes until a crisp crust forms.

  • 4

    Flip the salmon and cook for an additional 3-4 minutes or until the fish is cooked through but still moist.

  • 5

    Meanwhile, in a bowl, combine the halved cherry tomatoes, frozen corn (pre-thawed if needed), chopped red onion, and basil.

  • 6

    Drizzle the salad with lemon juice, and season lightly with salt and pepper, then toss to combine.

  • 7

    Plate the salmon alongside the bright tomato and corn salad, and serve immediately.