Creating the Summer Corn, Tomato, and Salmon Salad With Za’atar Dressing is straightforward if you follow these simple steps:

1. Cook the Salmon: Season the salmon fillet with salt and pepper. Heat a skillet over medium-high heat and add a drizzle of olive oil. Place the salmon skin-side down, and cook for about 5-6 minutes per side or until cooked through. Remove from the pan and let it cool slightly.

2. Prepare the Vegetables: In a large bowl, combine the fresh corn kernels, cherry tomatoes, red onion, and avocado.

3. Make the Dressing: In a separate small bowl, whisk together the olive oil, lemon juice, za’atar, salt, and pepper until well combined.

4. Flake the Salmon: Once the salmon has cooled, use a fork to flake it into bite-sized pieces.

5. Combine Ingredients: Add the flaked salmon to the bowl with the vegetables. Pour the dressing over the mixture and gently toss until everything is evenly coated.

6. Garnish: Sprinkle chopped fresh parsley or mint over the top for an extra burst of freshness.

7. Chill and Serve: You can serve the salad immediately or let it chill in the refrigerator for 10-15 minutes to enhance the flavors.

By following these steps, you’ll create a salad that not only looks fantastic but tastes incredible too!