Salmon with Corn and Edamame Succotash
In the UK: Salmon with Sweetcorn and Edamame Succotash
- 28 mintotal time
- $4.61£3.57a serving
- 451435calories
- 32 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Seared salmon finished in the pan on a warm succotash of corn, edamame, red pepper and cherry tomatoes.
Ingredients
Serves 4.
- 1 lb salmon fillets, 4 fillets
- 1 yellow onion, finely chopped
- 1 bell pepper, red, diced
- 2 garlic cloves, finely chopped
- 1¾ cups frozen corn
- 7 oz frozen shelled edamame
- 7 oz cherry tomatoes, halved
- 1 lemon
- ½ bunch parsley, chopped
- ½ tsp smoked paprika
- salt, to taste
- black pepper, to taste
- 2 tbsp olive oil
- ½ tsp dried thyme
Contains: fish, soy. Always read the labels if you cook for someone with an allergy.
Method
- Pat the salmon dry and season with the smoked paprika, salt and black pepper. Wash your hands after handling the raw fish.
- Heat 1 tablespoon of the olive oil in a large frying pan with a lid on medium-high heat. Using a fish slice, cook the salmon presentation side down for 4 minutes until golden, turn and cook for 1 minute more, then lift onto a plate; it will finish cooking later.
- Add the rest of the oil to the pan and cook the yellow onion and bell peppers for 4 minutes until softening. Add the garlic, corn, edamame, dried thyme and 3 tablespoons of water and cook for 4–5 minutes, stirring, until hot and tender. Stir in the cherry tomatoes for 1 minute and season.
- Nestle the salmon back on top, golden side up, cover and cook on low heat for 3–4 minutes until the fish is opaque and flakes easily (145°F).
- Squeeze over the juice of half the lemon, scatter with the parsley and serve with the rest of the lemon in wedges.
Leftovers: Fridge 1 day; reheat gently until piping hot, or eat the succotash cold as a salad.
Ingredients
Serves 4.
- 450 g salmon fillets, 4 fillets
- 1 onion, finely chopped
- 1 pepper (red, yellow or green), red, diced
- 2 garlic cloves, finely chopped
- 250 g frozen sweetcorn
- 200 g frozen edamame beans
- 200 g cherry tomatoes, halved
- 1 lemon
- ½ bunch parsley, chopped
- ½ tsp smoked paprika
- salt, to taste
- black pepper, to taste
- 2 tbsp olive oil
- ½ tsp dried thyme
Contains: fish, soya. Always read the labels if you cook for someone with an allergy.
Method
- Pat the salmon dry and season with the smoked paprika, salt and black pepper. Wash your hands after handling the raw fish.
- Heat 1 tablespoon of the olive oil in a large frying pan with a lid on medium-high heat. Using a fish slice, cook the salmon presentation side down for 4 minutes until golden, turn and cook for 1 minute more, then lift onto a plate; it will finish cooking later.
- Add the rest of the oil to the pan and cook the onion and peppers for 4 minutes until softening. Add the garlic, sweetcorn, edamame, dried thyme and 3 tablespoons of water and cook for 4–5 minutes, stirring, until hot and tender. Stir in the cherry tomatoes for 1 minute and season.
- Nestle the salmon back on top, golden side up, cover and cook on low heat for 3–4 minutes until the fish is opaque and flakes easily (63°C).
- Squeeze over the juice of half the lemon, scatter with the parsley and serve with the rest of the lemon in wedges.
Leftovers: Fridge 1 day; reheat gently until piping hot, or eat the succotash cold as a salad.
Nutrition per serving
| Calories | 451 |
|---|---|
| Protein | 32 g |
| Carbohydrate | 27 g |
| Fat | 25 g |
| Fiber | 7 g |
| Sodium | 82 mg |
| Calories | 435 |
|---|---|
| Protein | 32 g |
| Carbohydrate | 16 g |
| Fat | 28 g |
| Fibre | 7 g |
| Sodium | 59 mg |
Worked out from the ingredients, 374 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $4.61 a serving in the US (range $3.53–$6.11) and £3.57 in the UK (range £2.73–£4.72). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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