Blackened Salmon with Cucumber Avocado Salsa

Recipe image
Add recipe icon
Print icon

CALORIES: 360

PREP: 10 minutes

COOK: 20 minutes

Pescatarian, Gluten-Free, Nut-Free, Dairy-Free, Egg-Free


Ingredients

Blackened Salmon
1 tbsp
paprika
1 tsp
dried oregano
1 tsp
garlic powder
1/2 tsp
onion powder
1/2 tsp
ground cayenne pepper
1/2 tsp
ground black pepper
1/2 tsp
salt
1 tbsp
oil
1
side fresh salmon (12oz)
Cucumber Avocado Salsa
2
avocados, diced
2
mini cucumbers, diced
1/4
red onion, finely diced
2 tbsp
chopped fresh cilantro
1
lime, zest and juice
Salt and pepper to taste

Directions

Preheat the oven to 425ºF.

To make the salmon, in a small bowl, whisk together the paprika, oregano, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Arrange the salmon on the baking sheet. Drizzle the oil over the salmon. Liberally season the salmon with the paprika spice mix. Bake the salmon until it is cooked through, about 16 to 18 minutes. Broil the salmon until it becomes dark brown, about 1 minute.

While the salmon is cooking, in a medium bowl, combine the avocado, cucumber, red onion, and cilantro. Add the lime zest and juice. Season with salt and pepper to taste.

Serve the salmon immediately with the salsa or store the salmon in the refrigerator for up to 3 days.


Nutritional Info
Per serving
Calories (kcal)360
Total Fat (g)25
Saturated fat (g)3.5
Cholesterol (mg)55
Sodium (mg)340
Total Carbohydrate (g)15
Dietary Fiber (g)8
Total Sugars (g)3
Protein (g)22
Calcium (mg)52
Iron (mg)2
Potassium (mg)1134