Salmon Fillets with Tomato and Corn Salad
Serves 4 | 20 Minutes
- 4 teaspoons EV olive oil
- 400g Salmon fillets
- 1 Avocado – diced
- 1 red capsicum – diced
- 1 lebanese cucumber – diced
- 12 cherry tomatoes – halved
- 200g canned corn kernels – drained
- 2 tsp Apple Cider Vinegar
- salt & pepper
Heat a large frypan over medium heat and add 2 teaspoons of olive oil. once warm, add the salmon fillets skin side down and season with salt and pepper. Cook for about 4 minutes.
Reduce the heat to med/low, then turn salmon pieces carefully and season the other side. Cook for another 6 to 7 minutes and then briefly on the skin side once again.
Meanwhile, add the diced vegetables into a medium sized bowl. Mix remainder of olive oil with the vinegar, pepper and salt then toss through the salad. Serve beside salmon fillets.
Tip – You could use Chicken Breast instead of Salmon if you prefer! Double fish/chicken quantities for males.