This is such a delicious dinner to make during summer or early fall when corn is at its peak. It's easy enough to pull together for a quick, healthy weeknight meal, yet also elegant enough to make for dinner guests. I simply roast the salmon with some olive oil, salt and pepper with a few lemon slices on top of the fish. The 10-12 minutes that the fish is in the oven is about enough time to pull together the salad or clean up the kitchen and set your table, my favorite kind of convenient dinner to make.

The key to this dish is the salad dressing - you'll make a vinaigrette using grapefruit juice as the acid, so it will be a little sweet but also nice and tart to contrast with the rich blue cheese and avocado. You may not use all the vinaigrette, if you have leftover it keeps well in the fridge for a week and is great on any kind of salad - just let it sit at room temp for a few minutes give it a good shake before using again. If you can't find little gems at your store, I would suggest substituting with romaine hearts!

This salad is also delicious during the winter citrus season, when it may be hard to find good fresh corn. If you can't find any where you live, you can totally skip it - it's still amazing without the corn.

This dish is gluten free, pescatarian, and can easily be scaled up to serve more people.