Preheat the grill, setting the burners to medium-high. Oil the grate.
In a large pot of salted boiling water, cook the corn for 5 minutes. Add the green beans and continue cooking for 3 minutes. Drain and rinse the corn and green beans under cold running water. Cut the corn into 1 ½-inch (4 cm) pieces. Set aside.
Brush the salmon with oil and press into the spice mix, flesh side down.
Grill the salmon for about 10 minutes or until the desired doneness, turning halfway through cooking. Grill the lemon halves, cut side down, for about 2 minutes or until lightly charred.
In a small bowl, combine all the ingredients. Season with salt and pepper.
Onto plates, place the salmon with the corn pieces, lemons and green beans. Drizzle or serve with the dressing.
Save time by using a store-bought mild Cajun spice mix.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.