Blackened Salmon with Cucumber Tomato Salad

Blackened salmon is one of my favorite lunches to cook when I am short on time. The crispy, satisfying salmon filets with a herby cucumber salad make for the ultimate weekday-friendly meal. I love serving this with quinoa tabbouleh on the side to make for a complete meal. During the spring and summer seasons, all I want is fresh produce. It can be in a grain bowl, a homemade sauce, or just a simple salad. The fruits and veggies that are prime for picking in the warmer weather give us many opportunities! This recipe allows for endless flexibility to include produce to your liking: roasted broccoli, cherry tomatoes, asparagus, or even just fresh greens. It’s all up to you and that’s why I love it!

Ingredients:

• 3 6-oz. salmon filets

• 2 Tbsp olive oil

• 1 Tbsp paprika (I used smoked)

• 1 tsp dried oregano

• 1 tsp garlic powder

• 1/4 tsp cayenne pepper (If you want a higher level of spice go for 1/2 tsp)

• 1 tsp salt

• 1/2 tsp black pepper

For the Cucumber Salad:

• 1 cucumber diced

• 2 beefsteak tomatoes diced

• 1/2 red onion diced

• zest and juice of one lime

• 1/4 cup cilantro

• salt&pepper

Instructions:

1. Pat salmon dry with a paper towel. In a small bowl, combine garlic powder, paprika, oregano, cayenne pepper, salt and pepper. Drizzle the salmon with 1 Tbsp of olive oil and rub the spice mix over the flesh evenly.

2. Meanwhile, combine your diced cucumber, tomatoes, and red onion in a bowl and top with cilantro, lime juice, and lime zest. Season with desired salt and pepper and stir until it’s well combined.

3. heat the remaining 1 Tbsp of olive oil in a skillet over medium-high heat. Once it’s hot, add salmon filets flesh side down and cook for 2-3 minutes. Turn the salmon to the other side using a spatula and cook until the skin becomes crispy, around 2-3 minutes. Serve salmon with Cucumber Tomato Salad and Quinoa Tabbouleh (Optional) and enjoy!