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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.

overhead photo of Lemon Parmesan Salmon with Corn, Tomato, and Avocado Salad

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.

salmon on grill

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!

overhead photo of Corn, Tomato, and Avocado Salad in bowl

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.

overhead close up photo of Lemon Parmesan Salmon with Corn, Tomato, and Avocado Salad on platter

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.

side angled photo of Lemon Parmesan Salmon with Corn, Tomato, and Avocado Salad

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!

Lemon Parmesan Salmon with Corn, Tomato, and Avocado Salad with serving of salmon removed from platter

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

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
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.

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Corn Salad

Lemon Yogurt


  • 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!
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  1. I cooked it yesterday and my Family enjoyed your recipe absolutely…After receiving the praise from my family, I reveald the secret that this was not my idea, but your recipe…I love your recipes.

  2. 5 stars
    Our daughter made this tonight and it is better than a five star restaurant! Absolutely delicious!

  3. 5 stars
    My husband made this tonight following the recipe exactly. So delicious and perfect for a warm evening out on the deck. Very straightforward but with a delicious melding of flavors. We will definitely make this again.

  4. This is my husband and my go-to salmon recipe- we make this ALL the time. I never even want to give any other salmon recipes a try anymore- ha! Thanks Tieghan!

  5. 5 stars
    i am not a salmon lover…at all. my parter is. This recipe has made our lives easier! the flavors and textures here are amazing and every time i make it i’m licking the plate…THAT GOOD. We often substitute steelhead trout (we live in the pacific NW) and like to mix up the veggies or whatever herbs we have on hand. Tonight i swapped asparagus for corn and parsley for cilantro. The crust on the salmon is AMAZING (thank you Parmesan!) and the yogurt adds the right amount of zip. Occasionally we toss in some quinoa too if we are feeling like we need a little grain action.
    Do yourself a favor and make this…often. I know i will.

    1. Wow sounds so amazing! I am so glad this recipe works so well for you guys, especially with substitutions! So happy to hear that! Thank you! xTieghan

  6. 5 stars
    Awesome recipe. It’s wintertime but I needed a pop of something fresh and summery. Baked the salmon in the oven, used red onion in the salad and subbed sour cream for the yogurt. It turned out so good! Thanks for a new “keeper” for my meal rotation!

  7. 5 stars
    We made this on a camping trip earlier this month and cooked over the open fire. Sooooo good.
    Especially sitting outdoors on a beautiful summer night. The fresh grilled corn and salad went so well with the salmon. We were loving it.

  8. Planning on making this for a dinner party…it looks amazing. Question…how much lemon juice in the corn salad?

    1. Hey Sandra! You need the juice of 1 lemon, recipe is all fixed! So sorry about that. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  9. 5 stars
    I just made this tonight. I regularly cook your recipes and they’re all amazing. I am trying to get my 13 year old boy to enjoy a variety of foods and he loves everything I make from your site. This one recipe in particular is superb. So fresh and flavorful.

  10. 5 stars
    HI Tieghan,
    I absolutely loved this recipe it turned out perfectly!! Actually, as good as the salmon was I love the salad as much or even more!! The salad is so addicting and has great flavors for summer great job!! Last week I was shopping looking at recipes in a Rachael Ray cookbook. As I was scrolling through recipes I came to the conclusion she’s got nothing on you. You are able to to elevate your recipes better then anyone I’ve seen. I work at a catering company and I’ve told my chef he should incorporate your recipes into our menu book. Keep up the great work you’re amazing!!

    1. Hi Mike! I am really happy to hear that this turned out so well for you and you are enjoying my recipes! This comment was seriously so amazing to read! Thank you! xTieghan

  11. 5 stars
    Wow wow wow!! Eating right now for dinner and i have to say what a great summer night, cook outside, fresh meal!