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flameSeafoodSaladsUnder 30 mins
Lemon Parmesan Salmon with Corn, Tomato, and Avocado Salad
Prep20 minutes
Cook10 minutes
Serves4
Method
Steps
- 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, 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. To serve, spread the yogurt sauce onto plates. Add the corn salad, then the salmon. Eat!
Originally published at halfbakedharvest.com. Reproduced for personal collection.
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