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Salmon with Corn Salad

This Salmon with Corn Salad is a healthy and low fat summer dish. It is so refreshing on a hot day. I love to make this with garden fresh vegetables from the farmer’s market.

Salmon with Corn Salad

I made this in my air fryer but you could easily make it in your oven or on the grill. I am always looking for a low fat and healthy fish dish. I recently started eating salmon or another type of fish once a week so this will be in the menu plan for sure. Anything with avocado and I am in. The combination of the corn salad makes for a nice healthy carb if you are carb cycling.

Salmon with Corn Salad

It is the perfect combination with the fresh cilantro, avocado, tomato and corn. I used all fresh but if you are making this off season you could use a frozen corn too.

Best of all this Salmon with Corn Salad is gluten free. I made the entire dinner in less than 10 minutes. I love to use my air fryer or grill on a hot summer night.

Weight Watchers Points Plus = 7 Points

Salmon with Corn Salad

This salmon with corn salad is light and fresh on a hot summer night. It takes only minutes to prepare and has a delicious flavor.
Print Recipe
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes


  • Corn Salad
  • 4 ears fresh corn on the cob kernels removed from cob
  • 1 cup halved grape tomatoes
  • 1 small ripe avocado, diced
  • 2 whole stems green onion, diced
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • Salmon
  • 4 6 oz. salmon fillets
  • 1 can olive oil cooking spray
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper


  • For the salmon, preheat grill. or air fryer Spray fillets all over with cooking spray, then season with salt and pepper. Place salmon, skin-side up, on grill. After about 2 minutes, turn salmon a quarter turn and cook 2 minutes longer. Flip salmon and grill until cooked through, 4 to 5 minutes more. If using air fryer place skin side down and cook with fish button. Approx. 8 minutes.
  • Lightly sauté the corn in a skillet on medium heat in some avocado oil.
  • For the salad, put corn, tomatoes, avocado, onion, cilantro, oil, vinegar, salt and pepper into a large bowl and toss gently to combine. Set aside.
  • Remove salmon from grill or air fryer and serve immediately, topped with corn and avocado salad.
Servings: 4 people
Author: Melissa Jennings
Cost: $8


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