Wild salmon with corn & pepper salsa salad

Marinate heart-healthy fish with spices and serve with colourful sweetcorn and avocado - vegetarians can use halloumi instead

PREP 15 mins
COOK 12 mins


  • calories 530
  • carbs 27
  • saturated fat 5
  • sugar 12
  • protein 29
  • fat 32
  • fibre 9
  • salt 0.2


1 garlic clove
½ tsp mild chilli powder
½ tsp ground coriander
¼ tsp ground cumin
1 lime, grated zest and juice, plus wedges to serve (optional)
2 tsp rapeseed oil
2 wild salmon fillets
1 corn on the cob, husk removed if attached
1 red onion, finely chopped
1 avocado, stoned, peeled and finely chopped
1 red pepper, deseeded and finely chopped
1 red chilli, halved, deseeded and chopped
½ pack coriander, finely chopped


  1. Finely grate the garlic into a bowl for the spice rub. Boil the corn for the salsa salad for 6-8 mins until tender, then drain and cut off the kernels with a sharp knife.
  2. Stir the spices, 1 tbsp lime juice and the oil into the garlic to make a spice rub, then use to coat the salmon.
  3. Mix the remaining lime zest and juice into the corn and stir in all the remaining ingredients. Heat a frying pan and cook the salmon for 2 mins each side so that it is still a little pink in the centre. Serve with the salsa salad with extra lime wedges, if you like, for squeezing over.