Everyone knows salmon is good for you. But it’s also quick and easy to make, which makes it perfect for when you need dinner in a jiffy. This sauté recipe will give you a restuarant-ready meal in only 20 minutes.


  • 4 Tbsp olive oil, divided
  • 3 ears of corn, kernels cut from cob (or 2 cups frozen corn)
  • 2 poblano peppers
  • 1 sweet Italian red pepper
  • 1 jalapeño pepper
  • 1 red bell pepper
  • 2 (6oz) salmon fillets (preferably wild)
  • Salt and pepper
  • 1/2 lemon
  • 1 cup halved cherry tomatoes
  • 1/2 lime
  • 2 Tbsp chopped fresh basil


  1. Heat 2 Tbsp olive oil in a grill pan or grill over medium heat. Add corn kernels, and sauté 4 to 5 minutes or until browned. Set aside.
  2. Char peppers on all sides until skin starts to blister and slightly burn. Remove the seeds and membranes inside the peppers; dice into medium-size pieces, and set aside.
  3. Use the same grill pan to grill the salmon as the corn kernels. Heat a drizzle of olive oil over medium heat. Season salmon with salt and pepper on both sides, and add to pan. Cook for 3 minutes on one side; flip over.
  4. Reduce heat, squeeze lemon juice over salmon, and cover pan to create some steam. Cook for 3 more minutes.
  5. Heat 2 Tbsp olive oil in a large sauté pan over medium heat. Add diced peppers, corn, and tomatoes, and cook for 2 minutes. Season with salt and pepper, and a squeeze of lime juice. Serve with salmon, and top with fresh chopped basil.
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