Pan-Seared Salmon with Summer Corn and Black Bean Succotash

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

Pan-seared salmon fillets served atop a vibrant succotash of sweet summer corn, black beans, and bell peppers, finished with fresh herbs and lime. This American-inspired seafood recipe, ready in about 30 minutes, pairs salmon fillets, fresh corn kernels, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (6 oz each), skin on salmon fillets
• 2 cups (cut from about 3 ears) fresh corn kernels
• 1 cup black beans (canned, drained and rinsed)
• 1 medium, diced red bell pepper
• 1 medium, diced yellow bell pepper
• 3, thinly sliced green onions
• 3 tbsp olive oil
• 1 tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/2 tsp garlic powder

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pat dry 4 salmon fillets and season both sides with 1 1/2 tsp salt, 1 tsp black pepper, and 1/2 tsp garlic powder.
2. Step 2: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering. Place salmon fillets skin-side down and sear for 5-6 minutes without moving, until skin is crisp and golden.
3. Step 3: Flip the fillets and cook for an additional 3-4 minutes until salmon is opaque and flakes easily. Remove from pan and keep warm.
4. Step 4: In a separate skillet, heat 1 tbsp olive oil over medium heat. Add 2 cups fresh corn kernels, 1 cup drained black beans, 1 diced red bell pepper, 1 diced yellow bell pepper, and 3 sliced green onions.
5. Step 5: Sauté the vegetables for 5-7 minutes until the corn is tender and peppers are slightly softened. Stir in 1 tbsp fresh lime juice and 1/4 cup chopped cilantro. Season with 1/4 tsp salt and black pepper to taste.
6. Step 6: Serve the salmon fillets over a bed of the warm summer corn and black bean succotash.