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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:Â
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!
Loved all of the fresh flavors in this one! The salad was so good and kept for a couple days. The yogurt sauce was cool and refreshing – loved
Sipping my salmon in it! I tried to make the salmon in my skillet and it was a fail. The skin stuck to the pan but the salmon itself I salvaged! I would make this again minus the smoky paprika. I just have a thing against strong
Smoky flavors but the lemon and Parmesan were so good! I keep coming back to your recipes & im never disappointed.
Thank you so much Fara! I am so happy to hear that this turned out amazing for you! xTieghan
This was incredible! The colors were beautiful and the flavors came together so well. Light but very filling. I will be making this again soon. Your recipes are quickly becoming my favorite. Thank you!
That is the best! When a dish feels filling but lighter and healthier! Thank you for trying this Mary, I am so glad you loved it!
I made this for dinner tonight and we loved it! So fresh and delicious! I used 2 tablespoons lemon juice in the corn salad. The directions say to add lemon juice, but it’s not listed in the ingredients. You may want to check that out. 😉 Definitely a summer dish that we’ll repeat!
Yes I will! Thank you for letting me know! So glad you loved this Heather! xTieghan
I have made a lot of your recipes and this one is by far in my top 3?
So sweet! Thank you so much Charlotte! xTieghan
Tried this last night and loved it. Your recipes are always wonderful
Thank you! I am so happy to hear that! xTieghan
I too loved this! So much flavor but still the salmon wasn’t lost. I was a little unsure about the yogurt base, my husband hates yogurt but he loved this!
I too am wondering how much lemon juice goes in the corn salad. It isn’t listed.
So glad you both loved this recipe Lesa! Thank you! xTieghan
I can’t believe how amazing that was!! So fresh and summer-y. My partner was talking about how he’s never enjoyed a salmon dish before but this blew his mind!! You continue to blow our minds, Tieghan!
Thank you so much Leila! So glad you loved this! xTieghan
This looks very good! How much lemon juice is supposed to go in the corn salad? It is not listed under the corn salad ingredients.
Perfect for our waaaayyy to hot out So Cal evening. For once the salmon is not dry. I can’t wait to make a salad out of it tomorrow with some spinach.
Ooo yum! Hope you love this salad, Rebecca! xTieghan
I made this last night for some very well-traveled and discerning guests and it was a huge hit! I thought the salmon was absolutely delicious and perhaps the only way I’ll ever make salmon again..mmmmm. The salad is so crisp and delicious and perfect for a really hot/humid summer dinner. Sadly, I DID screw up on the yogurt sauce because there were no small plain yogurts at my store (only a huge container – the remainder of which would have gone wasted) so I ended up grabbing a “lemon yogurt”. Didn’t work (which I knew in my heart – but I was blindly optimistic). I will be making this again soon (with the correct sauce!)
That is so great! I am really glad you loved this recipe, Lisa! Thank you so much! xTieghan
I have people that aren’t a fan of yogurt, what else could you suggest for the sauce? Thank you!! Love all your recipes!
Hi Alma! You can just omit the yogurt all together or you can use creamy tahini. It’s totally delish minus the yogurt or with tahini. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This was one of th3 best recipes ever. The salmon was exceptional. I recommend this to everyone,
That is so amazing to hear! Thank you so much Jackie!! xTieghan
Amazing!! as Usual!! My daughter and I love your blog. We both own your cookbook and follow you everyday. Even my son in law loves following your recipes. I made this dish tonight and it was hands down over the top with fresh, yummy flavors. From the Salmon to the Salad…I didn’t want the flavors to end…Thank you for your creative endeavors in the kitchen…we soo appreciate your creativity and taste in healthful flavors…YUM!!!
Oh wow that is so amazing! I am so glad both of you have been enjoying my recipes and blog, Ellen! Thank you so much! xTieghan
If I don’t do an outside grill – how do I cook it?? Your comment of “If you don’t have a grill, you can easily just roast or grill the salmon.” doesn’t address this for salmon novices.
TIA
Hey Sue! You can roast the salmon at 425 for 15-20 minutes or until it is cooked to your liking.
Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Can you please give me a serving size and calories?
Hi Julie, this recipe will serve 4-6 people. The calories listed are for 4 people. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan