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Chili-Rubbed Salmon with Warm Zucchini & Corn Salad.

  • 2 cups
    frozen corn
  • 1 small bunch
    green onions (scallions)
  • 1
    lime
  • 1 ½ lb
    salmon fillet
  • 2
    shallots
  • 4 medium
    zucchini squash
  •  
    black pepper
  •  
    chili powder
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Wash and dry the fresh produce.
    4 medium zucchini squash
    1 small bunch green onions
    1 lime
  • 2
    Trim off and discard the ends of the zucchini; using a box grater, coarsely grate the zucchini. Transfer to a colander (with a bowl underneath) and season with salt; set aside to drain.
    ½ tsp salt
  • 3
    Preheat a skillet over medium-high heat.
  • 4
    While the skillet heats up, pat the salmon fillets dry with paper towels and place on a plate; season with chili powder, salt, and pepper.
    1 ½ lb salmon fillets
    2 tsp chili powder
    1 tsp salt
    ½ tsp black pepper
  • 5
    Once the skillet is hot, add coconut oil and swirl to coat the bottom.
    1 tbsp virgin coconut oil
  • 6
    Place the salmon, skin-side-down, in the skillet; cook until the flesh is opaque and flaky, 3 to 4 minutes per side (depending on thickness). Once done, transfer to a plate and cover with foil to keep warm.
  • 7
    While the salmon cooks, trim off and discard the ends of the shallots; peel and mince the shallots. Transfer to a small bowl.
    2 shallot
  • 8
    Trim off and discard the ends of the green onions; cut the onions crosswise into ¼-inch pieces at an angle and transfer to a small bowl.
  • 9
    Once the salmon has been transferred, reduce the heat to medium. Add more oil and the shallots to the skillet; cook, stirring frequently, until softened, 30 to 60 seconds.
    1 tbsp virgin coconut oil
  • 10
    Once the shallots have softened, add the corn to the skillet; cook, stirring frequently, until warmed through and lightly charred, 1 to 2 minutes.
    2 cups frozen corn
  • 11
    Cut the lime into 8 wedges.
  • 12
    Add the drained zucchini and about ¾ of the green onions (save the rest for garnishing) to the skillet; season with chili powder, salt, and pepper. Increase the heat to medium-high and cook until the zucchini is heated through, 2 to 3 minutes.
    ½ tsp chili powder
    ½ tsp salt
    ¼ tsp black pepper
  • 13
    To serve, divide the zucchini and corn salad between plates or bowls, top with the salmon fillets, and garnish with the remaining green onions and lime wedges. Enjoy!