Blackened Salmon with Strawberry Avocado Salsa

From fridge to table in under 20 minutes, this dish is healthy, colorful and full of flavor.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 336

Author Kim

2 pounds fresh (or if frozen, thawed) salmon about 4 filets (wild-caught is best)
1 teaspoon garlic salt
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon onion powder
½ teaspoon chili powder
½ teaspoon black pepper
1 tablespoon olive oil, avocado oil, or melted butter

Mix all seasonings, for the salmon, in a small bowl or shake them up in a zip-top baggie. Press seasoning into salmon and gently rub the seasoning to completely coat the salmon.
Heat a large stainless steel or cast iron skillet over medium-high heat. Once hot add the oil. When pan is hot, add the salmon, flesh side down and cook for 3-5 minutes with lid on the pan.
Flip the salmon and cook fish all the way through (uncovered), about 5 more minutes depending upon the thickness of your filets. The fish should reach 145 degrees F on an instant read thermometer and flake easily with a fork at its thickest part.
While salmon is cooking, prepare strawberry avocado salsa by simply mixing all ingredients in a medium mixing bowl.
Use a fork to gently remove the skin on the salmon and plate the salmon over rice or quinoa (if desired) and top with plenty of strawberry avocado salsa.

Storing leftovers. Blackened salmon is best enjoyed immediately, but you can store leftovers in an airtight container in the refrigerator for up to 1 day. It's best to store the salmon separately from the salsa.
Reheating. The best way to reheat the salmon without it becoming too dry is to reheat it in a skillet on the stovetop over medium-low heat until just warmed through.