Salmon · 35 min
Pan-Seared Salmon with Warmed Potato, Corn & Snap Pea Salad
- 35 min
- 2–6 servings
- 673 kcal / serving
A light, balanced plate with crisp salmon perched over a warm potato, corn, and snap pea salad. It comes together in about 35 minutes, making a solid weeknight option that doesn’t sacrifice flavor.
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Ingredients
- ½ cupfrozen corn
- 1 clovegarlic
- ½ small bunchgreen onions (scallions)
- ¾ lbsalmon fillet
- ½ (8 oz) pkgsugar snap peas
- 2 mediumyellow potatoes
From the pantry: black pepper, extra virgin olive oil, mayonnaise, paprika, salt
Cookware
baking sheet pan · chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · oven mitts · spatula · stainless steel or cast iron skillet · tongs
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
- 1 clovegarlic
- ½ small bunchgreen onions (scallions)
- ½ (8 oz) pkgsugar snap peas
- 2 mediumyellow potatoes
Meat & seafood
- ¾ lbsalmon fillet
Frozen
- ½ cupfrozen corn
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| frozen corn | ½ cup | 1 cup | 1 ½ cups |
| garlic | 1 clove | 2 cloves | 3 cloves |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| salmon fillet | ¾ lb | 1 ½ lb | 2 ¼ lb |
| sugar snap peas | ½ (8 oz) pkg | 1 (8 oz) pkg | 1 ½ (8 oz) pkg |
| yellow potatoes | 2 medium | 4 medium | 6 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F and position the rack in the center. Gather and wash the produce, then pat dry.
- Dice the potatoes into roughly ¾-inch cubes and spread them on a baking sheet with the frozen corn.
- Drizzle the potatoes and corn with olive oil and season with salt and pepper; toss to coat and arrange in a single layer.
- Roast in the oven until the potatoes are tender when pierced with a fork, about 18–20 minutes.
- Meanwhile, peel and mince the garlic; transfer it to a bowl big enough for the salad and whisk in mayonnaise, paprika, salt, and pepper.
- Cut the sugar snap peas into ¼-inch pieces and add them to the bowl with the garlic mixture.
- Preheat a skillet over medium heat and pat the salmon dry; season both sides with salt and pepper.
- When the skillet is hot, add a splash of olive oil and swirl to coat the bottom; place the salmon skin-side down and cook until just cooked through and flaky, 3–5 minutes per side depending on thickness.
- Trim and slice the green onions into ¼-inch pieces and stir them into the salad bowl along with the warm potatoes and corn, mixing to combine.
Two tips
- Prep ahead: wash produce the night before and trim green onions in advance for quick assembly.
- Serving idea: dollop a bit of the mayo mixture on top of the salmon for contrast with the warm salad.
Nutrition per serving
- Calories
- 673 kcal
- Protein
- 44 g
- Carbs
- 49 g
- Fat
- 34 g
- Fiber
- 8 g
- Sodium
- 167 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.