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Spiced Salmon with Corn & Cherry Tomato Sauté Recipe

Spiced Salmon with Corn & Cherry Tomato Sauté recipe


This is a yummy fish dish with a spicy kick. The salmon gets a chili rub, then it's cooked until flaky. We make a tasty side with corn, cherry tomatoes, and a hint of garlic. It's a colorful, healthy meal that's easy to make!


1 1/2 lb salmon fillet
1 tbsp chili powder
1/2 tsp salt
1/4 tsp black pepper
2 tbsp virgin coconut oil
1 cup frozen corn
1 cup cherry tomatoes, halved
1 clove garlic, minced
1/4 cup green onions, chopped
1 lime, cut into wedges


Wash and dry the salmon fillet. Pat it dry with paper towels and place it on a plate.
Season the salmon with 1 tbsp of chili powder, 1/2 tsp of salt, and 1/4 tsp of black pepper.
Preheat a skillet over medium-high heat. Once hot, add 1 tbsp of coconut oil and swirl to coat the bottom.
Place the salmon, skin-side-down, in the skillet. Cook until the flesh is opaque and flaky, about 3 to 4 minutes per side. Transfer to a plate and cover with foil to keep warm.
Reduce the heat to medium and add the remaining 1 tbsp of coconut oil to the skillet.
Add the minced garlic to the skillet and cook for about 30 seconds, until fragrant.
Stir in the frozen corn and cherry tomatoes. Cook, stirring frequently, until the corn is warmed through and the tomatoes are slightly softened, about 3 to 4 minutes.
Mix in the green onions, reserving a few for garnish, and cook for another minute.
Serve the salmon with the corn and cherry tomato sauté on the side. Garnish with the reserved green onions and lime wedges.

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