Food Recipes Salmon with Sweet Corn and Tomato Salad Be the first to rate & review! Perk up dinner with this spice-rubbed salmon and vibrant summery salad that comes together in only 30 minutes. By Melissa Gray Melissa Gray Melissa Gray is a Recipe Developer and Food Stylist for Dotdash Meredith. She attended The Culinary Institute of America in Hyde Park, New York, where she studied Culinary Arts and Culinary Arts Management. She's been working in food publishing since 2015 and joined the Dotdash Meredith test kitchens in 2019. During her career, she has developed over 1,500 original recipes and food styled in hundreds of photoshoots. Real Simple's Editorial Guidelines Published on August 31, 2024 Rate PRINT Share Close Photo: Greg Dupree, Prop Stylist: Julia Bayless, Food Stylist: Emily Nabors Hall Prep Time: 25 mins Total Time: 25 mins Servings: 4 Jump to Nutrition Facts A few basic ingredients come together in this weeknight dinner recipe for a meal that feels like a whole lot more than the sum of its parts. A simple blend of brown sugar and ground coriander turns into a fragrant rub for salmon. Corn, tomato, and avocado team up for a zippy side that's both a topping for the salmon and a salad. The whole meal is ready in less than a half-hour and is gluten- and dairy-free, to boot. If you don't have corn on the cob or want to save time, use 1 1/2 cups frozen and blanched corn kernels instead. Ingredients 1 tsp. light brown sugar 1/2 tsp. ground coriander 1 3/4 tsp. kosher salt, divided 4 6-oz. skinless salmon fillets (about 1 in. thick) 4 Tbsp. extra-virgin olive oil, divided 2 avocados, chopped 3 ears fresh corn, kernels removed (about 1 1/2 cups) 2 plum tomatoes, chopped 1/3 cup chopped red onion (from 1 onion) 3 Tbsp. chopped fresh basil Directions Stir together sugar, coriander, and 1 teaspoon salt in a small bowl. Rub spice mixture evenly over salmon. Heat 1 tablespoon oil in a large skillet over medium. Add salmon; cook, undisturbed, until well browned on underside, 5 to 7 minutes. Flip and cook, undisturbed, until a thermometer inserted in thickest part reads 130°F, 3 to 5 minutes. Meanwhile, gently stir together avocados, corn, tomatoes, onion, basil, and remaining 3 tablespoons oil and 3/4 teaspoon salt in a medium bowl. Serve with salmon. Mix It Up: Vary this recipe by swapping in a different seafood. Sauté 1 1/2 pounds of shrimp with the spices, or use the rub on swordfish, halibut, or arctic char. The corn and avocado salad would also be excellent with grilled chicken or steak. Rate It Print Nutrition Facts (per serving) 786 Calories 58g Fat 29g Carbs 43g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 786 % Daily Value * Total Fat 58g 74% Saturated Fat 9g 46% Cholesterol 107mg 36% Sodium 669mg 29% Total Carbohydrate 29g 11% Dietary Fiber 12g 44% Total Sugars 7g Protein 43g 87% Vitamin C 32mg 36% Calcium 60mg 5% Iron 2mg 11% Potassium 1657mg 35% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.