Blackened Salmon with Cucumber Avocado Salsa
CALORIES: 360
PREP: 10 minutes
COOK: 20 minutes
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.
| 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 |
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