Get the Recipe: Cilantro Lime Salmon and Corn Salad
A delicious salmon salad with oven-roasted salmon fillets and corn, lettuce, avocado, cherry tomatoes and feta cheese, all dressed in a creamy cilantro-lime dressing.
Ingredients
Cilantro lime dressing:
- 1 cup fresh cilantro, coarsely chopped
- 1 clove garlic, coarsely chopped
- 1 teaspoon lime zest
- 2 Tablespoons lime juice
- 1 teaspoon honey
- 3 Tablespoons plain Greek yogurt
- 1/4 teaspoon salt
- 2-3 Tablespoons olive oil, start with 2 Tbsp and add more to thin as needed
For the salad:
- 4 oz salmon fillet
- 1 ear fresh corn , husked, or about 1 cup of frozen or canned corn kernels
- 1 head romaine lettuce, chopped, or any green lettuce
- 1 avocado, peeled, pitted and sliced
- 8 oz cherry tomatoes, halved
- 1/2 cup feta or cotija cheese, crumbled or cubed
Instructions
- Preheat the oven to 425F (regular bake setting - adjust as needed for convection/fan-assisted).
- Make the cilantro lime dressing: Add 1 cup fresh cilantro (coarsely chopped), 1 clove garlic (coarsely chopped), 1 teaspoon lime zest, 2 Tablespoons lime juice, 1 teaspoon honey, 3 Tablespoons plain Greek yogurt, 1/4 teaspoon salt and 2-3 Tablespoons olive oil (start with 2 Tbsp and add more to thin as needed) to a food processor. Process until smooth, adding a bit more olive oil if the dressing is too thick. Transfer to a bowl and use immediately, or cover and refrigerate up to 24 hours if making ahead.
- Cook the corn and salmon: Place 1 ear fresh corn (husked, or about 1 cup of frozen or canned corn kernels) and 4 oz salmon fillet on a baking sheet. Brush both with olive oil and season with salt and pepper. Place in the oven and cook for 15-17 minutes, or until the salmon is cooked through (145F internal temperature). *The corn and salmon can be made ahead and refrigerated for up to 24 hours.
- Remove from the oven and allow to cool briefly while you prepare the rest of the salad.
- Add 1 head romaine lettuce (chopped, or any green lettuce) to the bottom of a salad bowl. Arrange the 8 oz cherry tomatoes (halved), 1/2 cup feta or cotija cheese (crumbled or cubed) and 1 avocado (peeled, pitted and sliced) around the edge of the bowl (leaving room for the corn kernels).
- Use a sharp knife to cut the kernels from the corn cob and flake the salmon with a fork into bite-sized pieces.
- Add the corn kernels to the salad, then place the flaked salmon pieces into the centre. Drizzle with some cilantro lime dressing.
- Serve with additional cilantro lime dressing.
You can cook both the corn and salmon in an air fryer if you prefer. Simply cook at 400F for 8-10 minutes.
Depending on the type of corn you start with and the size and thickness of your salmon, the oven timing may vary slightly. I like to start them both at the same time for simplicity, but I'll check at 15 minutes, and if the corn is done and the salmon isn't, I'll remove the corn from the oven and let the salmon cook longer on its own.
Notes
Tips!
Add a little spice if you like by seasoning both the corn and salmon with a bit of chili powder before roasting.
Be sure to read the notes above this Recipe Card for more tips on making this recipe, substitution suggestions and step-by-step photos that you may find helpful.
Serving: 1serving, Calories: 609kcal, Carbohydrates: 39g, Protein: 28g, Fat: 42g, Saturated Fat: 10g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 23g, Trans Fat: 0.01g, Cholesterol: 66mg, Sodium: 807mg, Potassium: 2030mg, Fiber: 15g, Sugar: 14g, Vitamin A: 28777IU, Vitamin C: 59mg, Calcium: 356mg, Iron: 6mg
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