Name: Grilled Salmon with Avocado-Corn Salsa & Dressed Arugula
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 avocados; 1 ½ (142 g) pkgs baby arugula; 90 ml French vinaigrette; 3 cups frozen corn; 1.02 kg salmon fillet; 1 ½ cups salsa; black pepper; extra virgin olive oil; salt

Grilled Salmon with Avocado-Corn Salsa & Dressed ArugulaGrilled Salmon with Avocado-Corn Salsa & Dressed Arugula — a 30-minute lunch recipe with 9 ingredients, serving 6.Ingredients

3 avocados

1 ½ (142 g) pkgs baby arugula

90 ml French vinaigrette

3 cups frozen corn

1.02 kg salmon fillet

1 ½ cups salsa

black pepper

extra virgin olive oil

salt

Instructions

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

While the pan heats up, pat salmon dry with paper towels. Place on a plate and season the top side with salt and pepper.

Once the pan is hot, coat with oil. Working in batches if necessary, add salmon, skin-side down, and cook, flipping once, until skin is crispy and flesh is opaque, 3-4 minutes per side. Transfer to a clean plate.

Meanwhile, place corn in a colander and rinse under hot water (from the tap) to defrost. Transfer to a medium bowl.

Wash, dry, halve, and pit avocados; using a spoon, scoop out the flesh and small dice. Add to the bowl with the corn, along with the salsa, and stir to combine; set aside.

Wash and dry arugula (skip this step if it came pre-washed).

To serve, divide salmon, salsa, and arugula between plates; drizzle arugula with vinaigrette. Enjoy!

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