Salmon · 35 min
Chili-Rubbed Salmon with Warm Zucchini & Corn Salad
- 35 min
- 2–6 servings
- 427 kcal / serving
Chili-rubbed salmon sits atop a warm zucchini and corn salad, finished with fresh lime brightness. This weeknight-friendly plate comes together in about 35 minutes, offering a balance of crisp-tied textures and savory flavor.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 cupfrozen corn
- ½ small bunchgreen onions (scallions)
- ½lime
- ¾ lbsalmon fillet
- 1shallot
- 2 mediumzucchini squash
- shallots
- limes
From the pantry: black pepper, chili powder, salt, virgin coconut oil
Cookware
aluminum foil · chef's knife · colander · cutting board · grater · measuring cups · measuring spoons · mixing bowls · spatula · stainless steel or cast iron skillet · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: salmon · zucchini
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ small bunchgreen onions (scallions)
- ½lime
- 1shallot
- 2 mediumzucchini squash
- shallots
- limes
Meat & seafood
- ¾ lbsalmon fillet
Frozen
- 1 cupfrozen corn
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| frozen corn | 1 cup | 2 cups | 3 cups |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| lime | ½ | 1 | |
| salmon fillet | ¾ lb | 1 ½ lb | 2 ¼ lb |
| shallot | 1 | 2 | 3 |
| zucchini squash | 2 medium | 4 medium | 6 medium |
| limes | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash and dry all fresh produce.
- Coarsely grate the zucchini, then transfer to a colander with a bowl underneath and season with salt to drain.
- Heat a skillet over medium-high heat.
- Pat the salmon dry and season with chili powder, salt, and pepper.
- When the skillet is hot, add coconut oil and swirl to coat the bottom, then place the salmon skin-side down and cook until opaque and flaky, about 3–4 minutes per side; transfer to a plate and cover with foil to keep warm.
- In the same skillet, trim and mince the shallot and transfer to a small bowl.
- Slice the green onions into 1/4-inch pieces and place in another small bowl.
- Reduce heat to medium and add more oil and the shallots; cook, stirring, until softened, 30–60 seconds.
- Add the corn to the skillet and cook, stirring, until warmed through and lightly charred, 1–2 minutes.
- Cut the lime into 4 wedges.
- Add the drained zucchini and most of the green onions to the skillet, season with chili powder, salt, and pepper, then cook until the zucchini is heated through, 2–3 minutes.
- Divide the zucchini and corn salad between plates, top with the salmon, and garnish with the remaining green onions and lime wedges.
Two tips
- Grate and drain the zucchini up to a day ahead and refrigerate until ready to cook.
- Serve with extra lime wedges on the side for a bright finish.
Nutrition per serving
- Calories
- 427 kcal
- Protein
- 42 g
- Carbs
- 26 g
- Fat
- 18 g
- Fiber
- 5 g
- Sodium
- 103 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.