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Grilled Salmon Fillets on Corn and Spinach Salad

4 servings


Dairy Free Gluten Free

Nutritional Facts Per Serving

32.6 g
15.2 g
3.2 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 507
  • Fat 35.8 g
    • Saturated   5.9 g
    • + Trans 
  • Cholesterol 84 mg
  • Sodium   154 mg
  • Carbohydrate 15.2 g
    • Fibre   3.2 g
    • Sugars  
  • Protein 32.6 g
    • Vitamin A 60 %
    • Vitamin C 47 %
    • Calcium 9 %
    • Iron 21 %


Boil the corn for 2 minutes, drain well and cool to room temperature. Cut the kernels off the cob and combine them with the next 8 ingredients in a salad bowl.

Preheat your grill to medium-high. Brush the salmon lightly with olive oil; season with salt and pepper. Lightly oil the bars of the grill. Grill the salmon 3 to 4 minutes on each side, or until just cooked through.

Transfer the salmon to a plate. Add the spinach and onion to the salad bowl and toss to combine. Divide the salad among 4 dinner plates. Set a piece of salmon on each salad and serve.

Serving Suggestions

Create a three-course summer meal by having an appetizer before enjoying the salmon, and a dessert after it. You can find many appetizer and dessert ideas in our website recipe collection, such as Island Brie Canapes with Nectarine Chutney, Mediterranean-style Goat Cheese Logs, Apricots in Rum and Blueberry Butter Sauce, and Blueberry Lemon Loaf.

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