Mexican salmon salad

Mix salmon, tortillas, lettuce, cherry tomatoes and sweetcorn to make this speedy supper for two. It's packed with nutrients including omega 3 and vitamin C

  • Prep:10 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 739
  • fat 39g
  • saturates 11g
  • carbs 55g
  • sugars 18g
  • fibre 11g
  • protein 36g
  • salt 1.2g


  • 2 tortillas
  • 2 tbsp olive oil
  • ½ tsp ground coriander
  • 3 tbsp Greek yogurt
  • 1 tsp smoked paprika
  • 2 salmon fillets
  • 1 lime, zested and juiced
  • 2 Little Gem lettuces, separated into leaves
  • 198g can sweetcorn, drained
  • ½ small pack coriander, roughly chopped
  • 300g pack cherry tomatoes, halved


  1. Heat oven to 200C/fan 180C/gas 6. Cut the tortillas into triangles using scissors, toss in 1 tbsp of the oil and the ground coriander, season, then tip onto a lined baking sheet. Bake for 8-10 mins, turning halfway, until crisp. Set aside to cool. Heat the grill to high.

  2. Mix the yogurt with the smoked paprika and some seasoning, then spoon the yogurt mixture over the salmon. Place fillets on the same baking sheet, lined with parchment, and put under the grill for 8-10 mins until the fish is blackening in places, and flakes into big chunks.

  3. While the salmon is cooking, whisk the remaining olive oil with the lime zest and juice to make a dressing, season, then toss the remaining salad ingredients in the dressing. Tip onto a plate, top with the salmon chunks and tortilla chips and serve.

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