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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!
Wow! What a delicious recipe. Made it for guests last night — took a bit of work to prep but everyone loved it. My son called it a flavor explosion!
Hi Janice,
Awesome!! Thanks a bunch for trying this recipe, I love to hear that it was a hit! Have the best weekend!? xxTieghan
This dish is perfection! I’m not salmon’s biggest fan so I subbed in butterflied chicken breasts and broiled for 15 min. in lieu of the salmon, following everything else to a T. Both my husband and 18 month old loved it, husband having 3 servings. Definitely going to make it part of the regular rotation. Thanks!!!
Hey Jacqueline,
Wonderful! I am so glad that this recipe was enjoyed, thank you so much for giving the recipe a try!! xTieghan
This was absolutely delicious! I cooked the salmon in a regular nonstick pan, and used garlic powder instead of fresh garlic in the yogurt to cut down on the strong garlic taste. And fresh goat cheese because I didn’t have feta. The parmesan gave the fish a little bit of a crispy coating, which I loved.
Hey Karen,
Happy Wednesday! Thanks so much for making this recipe, I am thrilled that it was enjoyed! xTieghan
Excellent! This one is a keeper for sure. That fresh corn salad is delish!
Hey Janet,
Wonderful! I love to hear that this recipe was enjoyed and I appreciate you giving it a try! xTieghan
This recipe is perfect, so delicious! Thank you for sharing it!
Hey Hilary,
Happy Monday! Love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! xxTieghan
Delicious summer recipe! Love all the flavors combined, especially the lemon yogurt sauce. The cool yogurt with the hot grilled salmon were made to be together
Hey Deborah,
Happy Friday!! I am delighted that this recipe was enjoyed, thanks so much for making it! xTieghan
I only made the corn salad but wow!!! Amazing. So light, refreshing and the flavors are just right! Thank you for a great recipe
Hey Brie,
Awesome! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try! xxTieghan
Finally found a great salmon recipe! Absolutely delicious! The only changes made on my end was to marinate the salmon as directed, but I then drizzled melted butter over the salmon and baked it at 375 degrees for 15 min. It paired perfectly with a baked garlic rice pilaf and a Mediterranean salad. The yogurt dip was phenomenal! Thank you for this amazing summer recipe!
Hey Asha,
Awesome! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try! xxTieghan
Hi! I wanted to make this tonight and add some lemon potatoes on the side. Do you think I could replace the yogurt sauce with a whipped feta?
Hey Sarah,
Yes, I think that would work well for you. I hope you enjoy this recipe, please let me know if you give it a try! xTieghan
Do you think this would taste good with another type of white fish? Not a huge fan of salmon but this recipe sounds awesome!
Hey Paige,
Absolutely!! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Really good. My family are not very good at food without starch, so I made this into a warm salad with the addition of some orzo pasta. Will definitely make again!
Thank you so much Lesley! I am really happy to hear that! xTieghan
Made this last night! Delicious!
Thank you Amanda! I am really glad this turned out so well for you! xTieghan
This is a great recipe!! Definitely on the top of my rotation! The yogurt sauce is what makes it!! Thankyou!!
Thank you so much Ann! xTieghan
This looks delicious!! Personally, I’m not a fan of salmon but love white fish. Do you think it might work with tilapia or cod?
Hey Laura,
Yes I think either of those would be great options! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Ok, made this for dinner tonight and OMG!! What am AMAZING meal! There was so much depth and flavor!!! I wound up making it in a cast iron pan and was shocked i was able to flip the salmon without it falling to pieces 🙂
My 16 year old son devoured! Wish i wound of taken a picture because it was pretty with so much color! I added a little chopped jalapeno to the corn salad because it seemed like it would work and did! Thank you for a quick and delicious recipe!!
I am so happy this turned out so well for you Yvette!! Thank you so much for trying it! xTieghan