Lemon Parmesan Salmon with Corn, Tomato, and Avocado Salad

• 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

1. 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. 2. To make the yogurt sauce, combine all ingredients in a bowl and mix until smooth.
3. 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. 4. Meanwhile, add the basil, cilantro, olive oil, lemon juice, 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. 5. To serve, spread the yogurt sauce onto plates. Add the corn salad, then the salmon. Eat!