Parmesan Baked Salmon with Basil Corn Salad and Avocado Lime Dressing

Parmesan Baked Salmon with Basil Corn Salad and Avocado Lime Dressing. We absolutely love how this recipe turned out. This was truly a product of the question “What’s left in the refrigerator?” but you would never guess that these ingredients weren’t born to be together. The fresh corn salad and it’s hit of vinegar against the rich and slightly spicy parmesan salmon is balanced perfectly with a simple light and refreshing dressing.

View fullsize

View fullsize

View fullsize

View fullsize

View fullsize

View fullsize

Recipe

Parmesan Baked Salmon with Basil Corn Salad & Avocado Lime Dressing by Holistic Nutritionist Alicia Spangenberger

total time: 25 minutes
servings: 2

Ingredients:

• 1 cup cooked corn off the cob

• 1/2 cup red cabbage, chopped

• 1/2 cup cucumber, diced

• 1/3 cup onion, finely chopped

• 1/2 cup fresh basil, roughly chopped

• 3 tbsp olive oil

• 3 tbsp apple cider vinegar

• salt & pepper

• 2 six ounce frozen Villa salmon portions, thawed

• 1 tbsp butter

• 1/3 cup parmesan, grated

• 1 clove of fresh garlic, minced

• 1 tbsp smoked paprika

• pinch of red pepper flakes

• 2 tbsp olive oil

• salt & pepper

Avocado Lime Dressing

• 1 avocado

• juice of 1 lime

• 3/4 cup greek yogurt

• 3 tbsp olive oil

• water to thin

• salt and pepper

Instructions:

Preheat oven to 400 degrees Fahrenheit

Combine corn, cabbage, cucumber, onion and fresh basil in a bowl. Whisk together olive oil, apple cider vinegar, salt & pepper in a small dish and then pour over corn mixture - stir to combine and let sit to marinate while you prep the rest of the meal.

Melt butter in a cast iron pan over medium heat. Salt & pepper both sides of the salmon portions. Once pan is hot, place salmon in pan, allowing a hard sear.

While the salmon cooks on it’s first side, combine the parmesan, fresh garlic, smoked paprika, red pepper flakes, olive oil, salt & pepper in a small bowl.

Flip the salmon over to sear on the other side and spoon the parmesan mixture of the top, spreading it all over the top of the salmon. Continue to sear this side for 3 minutes and then put entire pan in the oven to finish cooking and melt the cheese.

While the salmon finishes cooking, add all dressing ingredients to a blender and blend until smooth, add water to thin to a dressing consistency. Note this makes a full batch of the dressing - store leftover in a glass jar in refrigerator for up to 5 days.

Plate the corn salad first, then the salmon and drizzle with dressing. Garnish with fresh basil and enjoy!