Parmesan Salmon with Kidney Bean and Corn Salad

Keeping supper healthy and simple in this heat wave!
Expected to hit 31F today with a humidex of 38F!

Ingredients:
For the salmon...
1 lb salmon fillet, skin on
1 tbsp olive oil
salt and pepper to taste
1 tsp smoked paprika
2 garlic cloves, minced
zest of 1/2 lemon
pinch of red pepper flakes
2 tbsps parmesan cheese
a squeeze of lemon juice

For the salad...
1 cup white kidney beans, rinsed and drained
1 cup kernel corn
8 fresh basil leaves, chopped
some fresh parsley and kale, chopped
1/4 cup olive oil
pinch of red pepper flakes
salt and pepper to taste
1 tomato, chopped
2 tbsps feta, crumbled
1 tbsp bacon bits

Prepare the salad ingredients and set aside. When ready to serve combine with the olive oil.

Place the salmon fillet skin side down on a greased baking sheet. Coat with salt, pepper, smoked paprika, garlic, lemon zest and red pepper flakes. Drizzle with olive oil then give it a squeeze of lemon juice and sprinkle on the parmesan cheese.

Heat grill to medium high, close cover and barbecue 4-5 minutes. Here it is below after 5 minutes. I was a little chicken to flip it whole so I cut it in half and carefully turned each piece over for an additional 3-4 minutes.

The aroma is to die for! The garlic and lemon and cheese combine to make an outstanding flavour!

We had some roasted potatoes here but the salmon and salad would have been great sans patates!

Serves 2