Pan-Fried Salmon with Sweet Corn & Avo Salsa

Alex Wood
This salmon and salsa is a favourite amongst the 28ers, give it a try and you'll see why.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner, Lunch, Main Course
Cuisine Australian
Servings 2
Calories 511.1 kcal

Ingredients
  

  • 240 g salmon fillets cooked thoroughly for pregnancy
  • 1 teaspoon extra-virgin olive oil
  • salt and pepper to taste

Sweet Corn & Avocado Salad

  • 150 g corn kernels tinned
  • 12 cherry tomatoes halved
  • 1/2 avocado diced
  • 4 tablespoons red onion diced
  • 4 tablespoons fresh coriander chopped
  • 1/2 tablespoon extra-virgin olive oil
  • 1 teaspoon red wine vinegar
  • Salt to taste
  • Pepper to taste

To Serve

  • 1/2 lemon

Instructions
 

  • Place all salad ingredients in a bowl and toss gently. Set it aside while you cook the salmon.
  • Heat a fry pan to medium-high heat.
  • Coat the salmon in oil and season both sides with salt and pepper.
  • Cook salmon skin side down for 2-4 minutes depending on thickness.
  • Turn and cook other side for a few minutes until cooked. It should flake easily with a fork and still be a little pink in the centre.
  • Divide the salad between two plates and serve each with 1 fillet of salmon.
  • Drizzle over the lemon juice to serve.
  • Serve salmon with the salad and a wedge of lemon.

Posted by Sam Wood

Father and husband, on a mission to help people move more, eat better and make a positive change to their lives. Sam Wood has over 20 years experience as a personal trainer and is recognised as one of Australia’s leading experts and media commentators in the health & fitness industry. Sam is the founder and personal trainer of 28, Australia’s #1 home fitness and nutrition program, and he's also the proud owner of Australia’s largest personal training studio, The Woodshed, based in Brighton, Melbourne.

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