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.

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