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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, donât forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch the How To Video:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
We loved everything about this recipe! The lemony yogurt was a perfect balance to the other flavors. I will definitely be serving this again.
Hey Judy,
Happy Friday!! So glad to hear that you enjoyed this recipe, thanks a lot for giving it a try! xT
Fan du Québec au Canada. Très très bon! On a beaucoup aimé notre souper ce soir! Merci pour cette recette que nous referons assurément.
Hi Stephanie,
J’adore entendre ça ! Merci beaucoup d’avoir essayé cette recette et vos commentaires ! Bon mardi:)
Great recipe for a crowd and with fresh summer produce. I subbed dill for cilantro in the salad, simply because thatâs what I had on hand, and it still was delicious.
Hey Nic,
Happy Sunday!! Thanks a bunch for making this recipe and your comment! Love to hear that it turned out nicely for you:)