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Keeping it fresh, simple, and healthy today with this Lemon Parmesan Salmon with Corn, Tomato, and Avocado Salad. Grilled salmon with spices, herbs, and parmesan, served over a summery corn salad made with tomatoes, avocado, chickpeas, feta cheese, and the most deliciously addicting lemon garlic yogurt. This meal is quick, easy, extra colorful, super flavorful, and so delicious. The perfect dinner to serve any night of the week.
Summer is all about throwing fresh food on the grill, tossing it together, and calling it dinner…
Enter in this all-in-one blackened salmon. It’s the summertime dish that’s fast, fresh, healthy, so pretty, and obviously…so delicious. I couldn’t be more excited to share this recipe today!
Again, this is another recipe I made before traveling to Costa Rica. And I’m already looking forward to making it as soon I return home, which sadly, is today! But, after 5 days away I must say, I’m ready to get back. Back to cooking, and back to some sense of normalcy. To say Costa Rica has been an adventure would be a bit of an understatement. I certainly have plenty of stories. Everything ranging from a robbery, to a wildlife sanctuary (complete with sloths and the cutest baby monkeys), to a mile long ocean zip line, to a beautiful day at the beach. And of course, many, many more crazy Gerard family stories in between. I could probably write a book on this vacation. But in an effort to keep this post on the shorter side I’ll save those stories for Sunday.
So let’s focus on this the salmon, because it’s so amazingly delicious.
Spicy, herby, lemony, garlicky, with a touch of parmesan, every bite melts in your mouth. I’m betting on this dish becoming your new go-to all summer long.
It’s covered in a flavorful blackened seasoning…a mix of some of my favorites. Plenty of garlic, olive oil, salt, and pepper. I like to add flavor, but also be careful to still let the flavor of the salmon shine through. The garlic and smoky paprika are key here.
If you don’t have a grill, you can easily just roast or grill the salmon. Either option is going to be great!
I like to serve the salmon over a bed of garlicky yogurt, plus a delicious corn, tomato, and avocado salad. It’s basically a plate of in-season summer food, and it’s so very good.
The corn salad is simply chickpeas, grilled corn, cherry tomatoes, avocado, fresh herbs, olive oil, and salt. In my book, simple (but still GOOD) is the name of the game when it comes to summer recipes.
Add a little smear of tangy yogurt and your dinner is ready.
You could also add a side of grilled bread, steamed rice, smashed potatoes, or even a little pasta. Or just simply serve as is. The leftovers are great the following day for lunch and can be bulked up with additional greens.
This dish has become my personal go-to low-key dinner when serving friends or family. It’s also a great hearty recipe to incorporate into your weekly meal prep. Then enjoy delicious healthy dinner, or lunches throughout the week. I like to make this when I know I’m having an “off” week, with very little recipe testing and photographing.
The major beauty of this recipe is that you can make it almost entirely on the grill – no cooking needed.
Perfect for these hot July temperatures!
If you make this lemon parmesan salmon with corn, tomato, and avocado salad, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch the How To Video:
Lemon Parmesan Salmon
Servings: 4
Calories Per Serving: 1215 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/4 cup extra virgin olive oil
- kosher salt and black pepper
- 4 (5-6 ounce) salmon fillets
- 2 teaspoons smoked paprika
- 4 cloves garlic, minced or grated
- zest of 1 lemon
- 1 pinch crushed red pepper flakes
- 1/4 cup grated parmesan cheese
Corn Salad
- 1/2 cup fresh basil, roughly chopped
- 1/4 cup fresh cilantro, roughly chopped
- 1/3 cup extra virgin olive oil
- 1 tablespoon fresh chopped chives
- 1 pinch crushed red peppers flakes
- kosher salt and black pepper
- 1 can (14 ounce) chickpeas, drained
- 4 ears grilled or steamed corn, kernels removed from the cob
- 2 cups cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 1 avocado, diced
Lemon Yogurt
- 1 cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 1-2 cloves garlic, minced or grated
- kosher salt
Instructions
- 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, juice of 1 lemon, 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. Eat!
This was outstanding! Super quick, super yummy! Followed direction exactly (which is hard for me to do!)
Thank you!
Hey there,
Happy Wednesday!! Thanks a bunch for trying this recipe and your comment, so glad to hear it was a hit! xx
I make a couple HBH recipes every week…made this one tonight and it moved straight to top 5. Yummy!
Hey Shauna,
Happy Friday!! I appreciate you making this recipe and your feedback, I am thrilled that it turned out well for you! ☀️🍉
I made this with steelhead trout which I cooked on a sheet pan in the oven. Other than that, I followed the recipe as written. Loved the combination of flavors and textures. I will definitely make this again.
Hey Djienne,
Happy Monday!! ☀️⛅️ I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well for you! xT
Just made this and even though it’s November I’m looking forward to something light and refreshing for lunches! Wondering if the salmon will be good cold with the salad as leftovers? Was also a fun recipe to make!
Hey Vanese,
Happy Wednesday! Thanks so much for making this dish and sharing your feedback, so glad to hear it turned out well for you! Sure, I don’t see why not! xT
Made this and it was delicious, although mine didn’t look quite as beautiful as yours. I loved all the parts of it.
Hey Doreen,
Happy Monday!! I really appreciate you trying this recipe out, I am so glad it was enjoyed! Have a great week:)
Another perfect summer recipe. But a question: In the directions, it says to add juice of one lemon into the corn salad. But in the ingredients section, there’s nothing about lemon. I ended up using juice from 1/2 a lemon to brighten it up and that was fine. So lemon, or no lemon in the corn salad? (Or am I missing something.)
Thanks!!
Hey David,
Thanks for your review and trying this recipe out, I love to hear that it was a winner! Sure, you can add some lemon! Have the best Thursday! ?xTieghan
I have made a LOT of your recipes but wow was this different! Easy, yes. But so fresh, light and yet so filling! I love the corn salad, I can see that going with lots of yummy things. But the salmon was a great topper. This will be on my summer menu many, many times.
Hi Kristen,
Fantastic! Thanks for your comment and trying the recipe:) I am so glad it was enjoyed! xxT
This was amazingly delicious!!! I love everything I’ve made of yours but this hit the spot tonight for dinner! Thank you!
Hi Megan,
Fantastic! Thanks for your comment and trying the recipe:) I am so glad it was enjoyed! xxT
Hello,
Im allergic to corn, any substitute suggestions?
Hi Monique,
Any other veggie you like will work, zucchini would be perfect! Please let me know if you give this recipe a try, I hope you love it! xx
Absolutely delicious. Easy and just yummy
Hi Jennifer,
Happy Monday!! I am thrilled to hear this recipe was a hit, thanks for trying it out and sharing your review:)
Yum!! How long do you think
This salad would last in the fridge? Thinking about doubling it!!
Hi Jo,
I would say 2 days:) Please let me know if you have any other questions! xTieghan
Home run. Was a crowd pleaser. Added some orzo to the salad but otherwise followed the recipe and it was a major success!
Hi Kara,
Amazing!! I am so glad this recipe was a hit, thanks a lot for trying it out! Have the best weekend! ☀️xx
This was tonight’s dinner and it was incredible!! Perfect summer meal with so much flavor! Don’t skip the sauce!! My 7 years old son also loved it! Will definitely add this to my go-to dinner recipe list!!
Hi Marie,
Awesome!! Thanks so much for your comment and making this recipe. So glad it hear it was enjoyed! xTieghan