Salmon with Corn and Avocado Succotash

By Joelene

Ingredients

• 2 tablespoon(s) olive oil
• 1 piece(s) (1 1/4-pound) skinless salmon fillet, cut into 4 pieces
• 1 teaspoon(s) cayenne pepper
• Kosher salt
• Pepper
• 2 tablespoon(s) fresh lime juice, plus lime wedges for serving
• 2 1/2 cup(s) (from 2 large ears) fresh corn kernels
• 6 ounce(s) green beans, cut into 1/4-inch pieces
• 2 plum tomatoes, cut into 1/2-inch pieces
• 1/2 medium red onion, finely chopped
• 1 avocado, cut into 1/2-inch pieces
• 1/4 cup(s) torn fresh basil leaves

Preparation

Step 1

Heat 1 tablespoon oil in a large skillet over medium-high heat. Season the salmon with the cayenne and 1/2 teaspoon salt and cook until golden brown and opaque throughout, 3 to 4 minutes per side.
Meanwhile, in a large bowl, whisk together the lime juice, remaining tablespoon oil and 1/2 teaspoon each salt and pepper. Add the corn, green beans, tomatoes, and onion and toss to combine. Fold in the avocado and basil and serve with the salmon and lime wedges, if desired.