• Olivia Gural

Lemon Garlic Salmon over a Fresh Corn, Tomato and Avocado Salad


For Salmon:

  • 3 small/medium salmon fillets

  • 3 garlic cloves, minced

  • 2 tbsp hot paprika

  • 1 tbsp lemon juice

  • 1 tbsp crushed red pepper

  • 2 tbsp olive oil

  • salt & pepper

For Salad:

  • 14 oz can corn whole kernels, drained and rinsed

  • 1 avocado, diced

  • 14 oz can chickpeas, drained and rinsed

  • 2 cups cherry tomatoes, halved

  • 1/4 cup basil, roughly chopped

  • 2 tbsp olive oil

  • 1 tbsp lemon juice

  • salt & pepper

  • 1/4 crumbled feta cheese

For Lemon Yogurt Dressing:

  • 1 cup plain greek yogurt

  • 2 tbsp garlic powder

  • 1/4 cup parmesan cheese

  • 2 tbsp lemon juice

  • 1 tbsp dried basil

  • salt & pepper


  1. Using a baking sheet, lay the salmon fillets down. Sprinkle with paprika, minced garlic, lemon juice, red pepper flakes, olive oil, salt & pepper. Rub in, making sure both sides are evenly coated

  2. Using a cast iron skillet, add 2 tbsp olive oil and preheat. Once hot, add the salmon fillets and cook as desired (I cooked mine for about 4 minutes on each side)

  3. While salmon is cooking, begin to make the corn salad. In a large bowl, add all salad ingredients and mix well. Set aside

  4. In a small bowl, add all ingredients for the lemon yogurt dressing, mix well and set aside

  5. Once salmon is done, begin to make the presentation by adding the lemon yogurt dressing to the bottom of the plate, add the corn salad next and top with a salmon fillet. Add a lemon slice and basil for garnish

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