Blackened Salmon

Prep:15min

To make this a 30 minute meal, get the rice cooking first, then make the salsa and let stand so the flavors can meld. The salmon can be seasoned next then cooked last so it can be served piping hot! Nutrition information does not include the coconut rice and pineapple salsa as that is included in a separate post.

Updated at: Thu, 17 Aug 2023 14:15:11 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories423.5 kcal (21%)

Total Fat27.3 g (39%)

Carbs4.2 g (2%)

Sugars0.4 g (0%)

Protein41.3 g (83%)

Sodium463.8 mg (23%)

Fiber1.5 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

blackened seasoning

1 ½ tablespoonspaprika

1 ½ teaspoonsonion powder

1 ½ teaspoonsgarlic powder

1 teaspoondried thyme

1 teaspoondried oregano

¼ teaspooncayenne pepper

½ teaspoonsalt

¼ teaspoonblack pepper

SALMON

1 tablespooncanola oil

1.5 lbsalmon fillets

skin removed

½ teaspoonblackened seasoning

per salmon fillet

Instructions

Step 1

PREPARE THE SEASONING:

Step 2

Place all ingredients in a small bowl and stir to combine.

Step 3

PREPARE THE SALMON:

Step 4

Place 1/2-1 teaspoon of the blackened seasoning on both sides of the fish, depending on how spicy you'd like it. Let stand at room temperature for 10-15 minutes while you prepare the rice and salsa.

Step 5

Heat the canola oil in a non-stick or cast iron skillet over medium high heat. Place the salmon fillets presentation side down in the pan and cook for 2-3 minutes, or until a nice crust is formed and it releases easily from the pan. Gently flip and cook on the other side for another 2-3 minutes, or until the fat begins to render. Remove from heat and keep warm.

Step 6

Serve with coconut rice and pineapple salsa. Enjoy!