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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!
The “corn salad” portion is undersold from the title here! It is SO fresh and so yummy! And with the chickpeas, I could eat this salad as a lunch by itself. Will remake the whole thing but definitely the corn salad!
Love that! Thank you so much for trying this Ashley!! xTieghan
This was delicious and easy! Subbed parsley for cilantro because that’s what I had in garden. Didn’t have feta but it was still fantastic. Will be making this again this summer!
Thank you so much Shelley! xTieghan
Perfect summer dish – quick and delicious!
Thank you Nancy! I am really glad this turned out so well for you! xTieghan
Love this dish! Would like to make this for our extended family but they are allergic to garbanzo beans. Any suggestions for a substitute? Thank you!
Hi Emily,
I would just use another bean that they do enjoy! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was amazing, had a dinner party lat evening and everyone couldn’t stop raving about it..even my husband who is a picky eater said, that’s a keeper..thank you for you delicious recipes
Thank you so much Sandy!! I am so happy to hear that! xTieghan
This was really delicious. Thank you
Thank you so much Ann! xTieghan
Hey! I decided to make this for our Father’s Day backyard gathering. When I first told my husband there would be a ‘salad’ involved, he looked at me like I was nuts…salad for Father’s Day? He obvi missed the salmon part. Low and behold, EVERYONE ate every. last. bite. This was soooo good. My mom asked me to bring the corn salad for our next backyard gathering. (We also had your grilled Brie with blackberry smash salsa as a starter…brilliant!)
Wow that is so amazing to hear!! I am so glad you loved this recipe, Linda! Thank you for trying it! xTieghan
This is a beautiful, flavorful and easy meal (even if you end up putting it in the oven). When my daughters’ wedding had to be cancelled due to the pandemic, we decided to have a very small ceremony (10 total). We wanted an elegant, delicious easy meal to serve on the outdoor patio and this was it. Needed easy as I also officiated the ceremony ? It looks fancy and taste wonderful. Thank you!!
Aw that is so sweet! I am so glad this turned out so well for you all, Holly! Thank you! xTieghan
This was great! Easy to prep ahead a bit so there’s not such a rush at dinnertime, and even my non-salmon-loving husband and kids liked it!
That is so amazing!! Thank you Jacqui! xTieghan
Omg. Everything about this dish was delicious. Thank you for sharing your recipe!
Thank you Susie! I am really happy to hear that! xTieghan
Hello from Brisbane Australia. I loved this recipe and just made two small changes. I rubbed the salmon with an organic Mexican spice rub and tossed the salad with a balsamic dressing. Apart from that I followed the recipe. We loved it and will definitely make again.
Our best wishes to our friends in the USA during this very trying time in the world.
Amazing! Thank you so much for trying this one, Lynne! xTieghan
Best dinner ever!!! We only eat fish and make Salmon many many ways but this was over the top!! The salad as well.
Thank you so much!
Your Pop tarts for dessert!
So happy I found you!
Yes!! Sounds like the perfect dinner!! Thank you so much Alison! xTieghan
Just. So. Good. Like everything else from you I have made. Thank you! You have truly reinvigorated my joy from cooking.
Thank you Sara!! That is so amazing to hear! xTieghan
This looked incredible and still totally exceeded my expectations! Added some arugula and a yellow squash from the garden and drizzled with a homemade vegan jalapeño ranch since we had to skip the parm – divine and a perfect summery meal to kick off summer!!!
Amazing!! Thank you so much Amy! xTieghan
Made the lemon Parmesan salmon w/corn, tomato & avocado salad – so easy, fresh & delicious – really the perfect summer dinner. I added dill potatoes and a super chilled rose…..welcome summer!!
Thank you so much Sally! xTieghan