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Lemon Parmesan Salmon with Corn, Tomato and Avocado Salad

Print Recipe
Servings: 4 Servings
Course: dinner, Lunch, Main Course
Cuisine: American
Ingredients Method

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

Method
 

  1. 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.
  2. To make the yogurt sauce, combine all ingredients in a bowl and mix until smooth.
  3. 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.
  4. 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.
  5. To serve, spread the yogurt sauce onto plates. Add the corn salad, then the salmon.