Preheat oven to 300°F for the walnuts.

Mix together the paprika, chili powder, onion powder, garlic powder, cayenne, salt, and pepper for the blackening spice.

Drizzle the salmon with olive oil, then rub in the spice mixture until fully coated.

Spray the corn with a little olive oil spray, salt, and pepper.

Heat a greased grill to medium-high heat.

Add the corn directly to the grill and cook for 5 minutes per side, rotating periodically.

Add the salmon skin-side down to the grill, close the lid, and cook for 7 minutes.

Flip the salmon and cook flesh-side down for a few more minutes, until the top has a nice char.

Remove the salmon and corn from the grill and let rest.

Add the walnuts to a baking sheet and toast in the oven for 5 minutes - watch closely, they cook fast!

Add the dressing ingredients to a blender and pulse until smooth.

Chop the peaches, strawberries, and avocado, cut the corn off the cob, and crumble the goat cheese.

Lightly dress the greens on their own first so they're coated without mashing the fruit.

Add the greens to serving bowls with the fruit, avocado, walnuts, grilled salmon, corn, goat cheese, and extra dressing. Enjoy !!!