Pan-Seared Salmon with Summer Corn Succotash

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Delicate pan-seared salmon served atop a colorful succotash of fresh corn, lima beans, and bell peppers, finished with a hint of fresh basil. This american-inspired seafood (gluten free) ready in about 30 minutes pairs (6 oz each) salmon fillets, fresh corn kernels, frozen lima beans, thawed 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.

Prep: 10 min Cook: 20 min Serves 4 American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 salmon fillets (6 oz each) and season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
  2. Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Place salmon fillets skin-side down and cook for 4-5 minutes until edges are crispy and golden.
  3. Step 3: Flip the salmon and cook for another 3-4 minutes until cooked through but still moist. Remove salmon from pan and keep warm.
  4. Step 4: In the same skillet, reduce heat to medium and add 3 tablespoons unsalted butter and 1 minced shallot. Sauté for 2 minutes until fragrant and softened.
  5. Step 5: Add 1 1/2 cups fresh corn kernels, 1 cup thawed lima beans, and 1/2 cup diced red bell pepper. Cook for 5-6 minutes, stirring occasionally, until vegetables are tender and slightly caramelized.
  6. Step 6: Stir in 2 tablespoons chopped fresh basil leaves and adjust seasoning with salt and pepper to taste.
  7. Step 7: Serve the salmon fillets over a bed of the warm succotash and garnish each plate with a lemon wedge for squeezing.

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Frequently asked questions

How long does Pan-Seared Salmon with Summer Corn Succotash take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Salmon with Summer Corn Succotash?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) salmon fillets from drying out.

Can I substitute ingredients in Pan-Seared Salmon with Summer Corn Succotash?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Salmon with Summer Corn Succotash for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Salmon with Summer Corn Succotash gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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