Lemon Parmesan Salmon
Rating
Grilled salmon with spices, herbs, and parmesan, served over a summery corn salad made with tomatoes, avocado, chickpeas, feta cheese, and the most delicious lemon garlic yogurt.
Ingredients
- ¼ 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
- ¼ cup grated parmesan cheese
- CORN SALAD
- ½ cup fresh basil, roughly chopped
- ¼ cup fresh cilantro, roughly chopped
- ⅓ 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
- ½ 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
- 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.
- To make the yogurt sauce, combine all ingredients in a bowl and mix until smooth.
- 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.
- 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.
- To serve, spread the yogurt sauce onto plates. Add the corn salad, then the salmon. Eat!
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