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Name: Summer Corn & Seared Salmon Bowls with Tomato-Avocado Salsa
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 salmon fillets (6 oz each); 4 ears fresh corn, husked; 1 pint cherry tomatoes, halved; 1 ripe avocado, diced; 1/4 cup red onion, finely diced; 1 jalapeño, seeded and minced; 1/2 cup fresh cilantro, chopped; 2 limes, juiced (plus more wedges for serving); 2 tbsp extra-virgin olive oil; 1/2 tsp ground cumin; Salt, to taste; Freshly cracked black pepper, to taste

Summer Corn & Seared Salmon Bowls with Tomato-Avocado Salsa

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This vibrant summer dinner harnesses California's peak-season corn and pairs it with perfectly seared salmon for a protein-rich, pescatarian meal. The juicy, sweet corn and a tangy tomato-avocado salsa capture the essence of summer produce, while a squeeze of lime brightens the dish and balances the richness of the fish. The combination of textures—crisp salmon skin, juicy corn, silky avocado—creates a satisfying, colorful bowl. It's quick to prepare, loaded with flavor, and ideal for a healthy, gluten- and dairy-free dinner on a warm evening.

Ingredients

Instructions

Pat salmon fillets dry and season liberally with salt and pepper on both sides. Let sit at room temperature for 10 minutes to salt early and enhance flavor.
Heat a large nonstick or cast iron skillet over medium-high. Add 1 tbsp olive oil. When shimmering, place salmon fillets skin-side down. Cook 4-5 minutes, pressing gently to ensure crisp skin. Flip and cook 2-3 more minutes, until just cooked through. Transfer to a plate and squeeze half a lime over fillets to cut richness.
While salmon cooks, stand corn ears upright on a cutting board and slice off kernels. Heat remaining 1 tbsp oil in a second skillet over medium-high. Add corn, sprinkle with cumin, and sauté 3-4 minutes until tender and lightly golden. Season with salt and a squeeze of lime juice.
In a bowl, combine cherry tomatoes, avocado, red onion, jalapeño, and half the cilantro. Add juice of 1 lime, a pinch of salt, and toss gently to combine.
To assemble, spoon sautéed corn onto plates. Top with salmon fillet. Spoon tomato-avocado salsa over the salmon, sprinkle with remaining cilantro, and serve with extra lime wedges.