- Blackened Salmon with Cucumber Avocado Salsa
Blackened Salmon with Cucumber Avocado Salsa
Meal Tags: Dinner
Dietary Tags: Dairy-free, Egg-free, Gluten-free, Nut-free, Pescatarian
- 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 salmon (12oz)
Cucumber Avocado Salsa
- 2 avocados, diced
- 2 mini cucumbers, diced
- 1/4 red onion, finely diced
- 2 tbsp chopped fresh cliantro
- 1 lime, zest and juice
- Salt and freshly ground black pepper
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.