Salmon · 20 min
Grilled Salmon with Avocado-Corn Salsa & Dressed Arugula
- 20 min
- 2–6 servings
- 618 kcal / serving
Salmon pairs with a creamy avocado and corn salsa, resting atop peppery arugula. The combination stays light yet satisfying, making this quick dish a reliable weeknight choice.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- ½ (5 oz) pkgbaby arugula
- 30 mlFrench vinaigrette
- 1 cupfrozen corn
- ¾ lbsalmon fillet
- ½ cupsalsa
- avocados
From the pantry: black pepper, extra virgin olive oil, salt
Cookware
chef's knife · colander · cutting board · grill pan, outdoor grill, or skillet · measuring cups · measuring spoons · mixing bowls · spatula · 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
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Produce
- 1avocado
- ½ (5 oz) pkgbaby arugula
- avocados
Meat & seafood
- ¾ lbsalmon fillet
Dairy, eggs & chilled
- ½ cupsalsa
Frozen
- 1 cupfrozen corn
Sauces, oils & condiments
- 30 mlFrench vinaigrette
5 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| baby arugula | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| French vinaigrette | 30 ml | ¼ cup | 90 ml |
| frozen corn | 1 cup | 2 cups | 3 cups |
| salmon fillet | ¾ lb | 1 ½ lb | 2 ¼ lb |
| salsa | ½ cup | 1 cup | 1 ½ cups |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Warm a grill pan, outdoor grill, or skillet over medium-high heat.
- Pat the salmon dry with paper towels, then place it on a plate and season the top with salt and pepper.
- When the pan is hot, brush it with a light coating of oil and lay the salmon in skin-side down; cook, turning once, until the flesh is opaque and the skin is crisp, about 3–4 minutes per side.
- Rinse the corn in a colander under hot water to defrost, then transfer it to a small bowl.
- Peel, pit, and dice the avocado; add it to the corn along with the salsa and mix gently to combine.
- Wash and dry the arugula (or skip this if pre-washed).
- To serve, divide the salmon, corn-avocado salsa, and arugula among plates, then drizzle the arugula with French vinaigrette.
Two tips
- Prep the avocado and salsa mix while the pan heats for quicker assembly.
- Serve extra arugula on the side for added greens and crunch.
Nutrition per serving
- Calories
- 618 kcal
- Protein
- 43 g
- Carbs
- 32 g
- Fat
- 37 g
- Fiber
- 11 g
- Sodium
- 978 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.