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Salmon with Corn & Avocado Succotash


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  • 2 tbsp olive oil
  • 1 1.25 lb piece skinless salmon filet, cut into 4 pieces
  • 1 tsp cayenne pepper
  • Kosher salt and pepper
  • 2 tbsp fresh lime juice, plus lime wedges for serving
  • 2 1/2 cups fresh corn kernels
  • 6 oz green beans, cut into 1/4" pieces
  • 2 plum tomatoes, cut into 1/2" pieces
  • 1/2 medium red onion, finely chopped
  • 1 avocado, cut into 1/2" pieces
  • 1/4 c fresh basil leaves, torn


Preparation time 20mins
Cooking time 20mins


Step 1

Heat 1 tbsp oil in a large skillet over medium-high heat. Season the salmon with the cayenne and 1/2 tsp salt and cook until golden brown and opaque throughout, 3-4 mins per side.

Meanwhile, in a large bowl, whisk together the lime juice, remaining oil and 1/2 tsp salt and pepper each. Add the corn, green beans, tomatoes, and onion, toss to combine. Fold in the avocado and basil and serve with the salmon and lime wedges.


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