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Lemon Parmesan Salmon with Corn, Tomato and Avocado Salad

Print Recipe
Course dinner, Lunch, Main Course
Cuisine American
Servings 4 Servings

Ingredients
  

For the Salmon

  • 1/4 cup extra virgin olive oil
  • salt and pepper
  • 4 salmon filets
  • 2 tsp smoked paprika
  • 4 cloves garlic, minced or grated
  • zest of one lemon
  • 1 pinch red pepper flakes
  • 1/4 cup grated parmesan cheese

For the Corn Salad

  • 1/2 cup fresh basil, roughly chopped
  • 1/4 cup fresh cilantro, roughly chopped
  • 1/3 cup extra virgin olive oil
  • 1 tbsp fresh chopped chives
  • 1 pinch crushed red pepper flakes
  • salt and pepper
  • 1 can chickpeas, drained
  • 4 ears grilled or steamed corn, kernels removed from the cob
  • 2 cups cherry tomatoes, halved or 2 chopped tomatoes
  • 1/2 cup crumbled feta or cotija cheese
  • 1-2 avocado, diced

For the Lemon Yogurt

  • 1 cup plain yogurt
  • 2 tbsp fresh lemon juice
  • 1-2 cloves garlic, minced or grated
  • salt

Instructions
 

  • Place the salmon in a 9x13 inch baking dish. Add the paprika, garlic, lemon zest, crushed red pepper flakes, parmesan, and a pinch each of salt and pepper. Drizzle with olive oil, rubbing the seasonings and oil evenly into flesh.
  • To make the yogurt sauce, combine all ingredients in a bowl and mix until smooth.
  • Heat your grill, grill pan, or skillet to medium high heat. Place the salmon on the grill, skin side down. Cover and cook until skin is lightly charred, 4-5 minutes, carefully flip and grill another 3-4 minutes until opaque.
  • Meanwhile, add the basil, cilantro, olive oil, lemon juice, chives, and a pinch each of crushed red pepper flakes, salt, and pepper to a large serving bowl. Add the chickpeas, corn, tomatoes, feta, and avocado, toss to combine.
  • To serve, spread the yogurt sauce onto plates. Add the corn salad, then the salmon.
Keyword Corn Salad, lemon parmesan salmon, salmon, summer