Ingredients

Scale

1 pound salmon fillet, skin removed
1 cup shelled edamame
1 cup frozen corn kernels
1 cup halved cherry tomatoes
1/2 cup thinly sliced red onion
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon soy sauce
2 tablespoons lime juice
1 teaspoon sesame oil
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in skillet over medium-high heat. Sauté red onion until softened, 3 minutes.
Season salmon with salt, pepper, and 1/2 teaspoon sesame oil. Cook 4-5 minutes on each side until flaky.
Meanwhile, steam shelled edamame (or boil in salted water 3-4 minutes), drain, and rinse under cold water.
In mixing bowl, combine edamame, corn, cherry tomatoes, and cooked onions. Toss with remaining dressing (soy sauce, lime juice, remaining sesame oil).
Flake cooked salmon and mix into salad. Top with cilantro before serving.

Notes

Dressing can be customized: try adding grated ginger or rice vinegar for extra brightness
Salad keeps refrigerated in airtight container for 3-4 days
Serve over brown rice or quinoa to boost satiety
Add mixed greens for additional volume and nutrients

Author: Justin
Prep Time: 20
Cook Time: 10
Category: High Protein Meals
Method: Stir Fry/Steaming
Cuisine: Asian-Inspired
Diet: Pescetarian

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 4g
Sodium: 9000mg
Fat: 22g
Saturated Fat: 6g
Carbohydrates: 40g
Fiber: 5g
Protein: 35g
Cholesterol: 180mg