Ingredients
- 2 corn cobs cooked
- 2 cups cherry tomatoes, quartered
- ⅓ cup cilantro chopped
- lemon
- Kosher salt and fresh ground pepper
- Olive oil
- 4 salmon filets 6 oz / 170g each
- 2 tablespoon cajun seasoning
Instructions
- Preheat the oven to 425°F (220°C).
- Rub Cajun seasoning mixed with 2 tablespoon olive oil onto the salmon filets.
- Bake the salmon on a tray for 12-15 minutes until done.
- While the salmon bakes, cut corn kernels off the cobs and place them in a bowl. Add cherry tomatoes, cilantro, juice from the lemon and 2 pinches of Kosher salt and some fresh ground pepper. Toss the salad together.
- Serve the corn salsa with salmon filets on top.
Notes
Yield: 4 servings with corn salsa.
Leftovers good for up to 3 days in the fridge.
Substitutions: no corn on the cob? Canned or frozen corn works too! And to build a little more flavor, throw corn kernels into a cast iron pan and char them a bit before using.
Air fryer instructions: if you want, you can cook the salmon filets in the air fryer instead of the oven. I love using my air fryer to cook salmon because it doesn't take as long and just feels "less hot" in the summertime. To use the air fryer, set it to 400F and bake the salmon for approximately 8 minutes or until they flake easily with a fork. Check the filets after 6 minutes.
Nutrition information is approximate and for 1 salmon fillet with approximately ⅓ cup of corn salsa.
Nutrition Facts
Cajun Salmon with Corn Salsa
Amount per Serving
Calories
335
% Daily Value*
Fat
15
g
23
%
Saturated Fat
2
g
13
%
Trans Fat
0.003
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
6
g
Cholesterol
94
mg
31
%
Sodium
93
mg
4
%
Potassium
1204
mg
34
%
Carbohydrates
13
g
4
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
36
g
72
%
Vitamin A
2330
IU
47
%
Vitamin C
20
mg
24
%
Calcium
38
mg
4
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
335
Nutrition Facts