Blackened Salmon Salad

My favorite part about summer is the salads! Well, the beach and leaving the office early on Fridays, but also the salads. This blackening spice on the salmon is so flavorful I don’t even add dressing, just a squeeze of lemon and drizzle of olive oil. Make this salad for a light summer dinner that is ready in 20 minutes or less and be sure to use your farmer owned ingredients.

Serves 2

1 tablespoon of onion powder
1/2 tablespoon of garlic powder
1 teaspoon of salt
1 teaspoon of cayenne (more or less depending on how spicy you like it)
1 tablespoon of paprika
1/2 teaspoon of pepper
1 teaspoon of dried parsley
2 salmon filets, skin on
2 cups of spinach
1/4 cup of thinly sliced radishes
1/4 cup of thinly sliced red onion
1/4 cup of thinly sliced cucumber
1/2 cup of cherry tomatoes, halved
olive oil and lemon juice for serving


Pat salmon filets dry with a paper towel and pick through for any small bones.

Mix together all spices and rub a generous amount (about 2 tablespoons per filet) all over the fish.

Heat 1 tablespoon of oil in a sauté pan. Once the oil is hot, add salmon and cook for 6-8 minutes until the skin is crispy and blackened. Flip salmon and cook other side for 2 – 4 minutes until blackened.

I like to finish my fish off in the oven until it is cooked through. I place the salmon on a cookie tray and into a 350°F oven. Depending on the size of your filets it will only take another 4 – 8 minutes to finish.

To serve, toss spinach, red onion, cucumbers, tomatoes, and radishes with a squeeze of lemon juice, a drizzle of olive oil and a sprinkle of salt and pepper. Top with salmon and serve immediately.

Extra spice mixture can be kept in an airtight container for months.


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