Make a quick marinade. Combine olive oil, lime juice, chili powder, diced onion, and salt and pepper in a Ziploc bag, and then add the salmon fillets

While salmon is marinating, begin making succotash

Heat oil in a small saucepan and add onion. Cook onions until they become slightly transparent, and add the frozen corn, tomatoes, and green chile peppers. Season with salt

Cook succotash over low heat for about 10-15 minutes

While succotash is cooking, heat a couple tablespoons of olive oil in a saute pan or skillet over medium-high heat

Add salmon to pan (skin-side down) and sear for 3 minutes. Reserve marinade for next step

Flip salmon and add marinade to pan. Lower heat to medium, cover pan, and cook for 4 minutes

When done, serve salmon over mixed greens or cooked rice, and top with Mexican succotash, crumbled goat cheese, and any other toppings you desire