Keto Blackened Salmon & Avocado
The blackened salmon has a lovely charred flavor with a bit of kick from the Cajun seasoning. Meanwhile, the salsa is super vibrant and fresh — the green onions and fresh jalapeño give it a fresh kick, while the lime brightens it up and the salt brings out all of the flavors.
Nourish
Nourish
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Keto Blackened Salmon & Avocado
Prep Time20 Minutes
Servings2
Cook Time10 Minutes
Ingredients
4 4-ounce salmon fillets
Coarse sea salt, to taste
Freshly ground black pepper, to taste
2 tablespoons L&B Cajun Spice Seasoning
1 pound fresh green onions, chopped small
1 heirloom tomato, diced small
4 to 6 sprigs cilantro, stems removed, diced small
1 whole jalapeño, seeds removed, diced small
1 whole lime, halved and juiced
2 tablespoons extra virgin olive oil
10 ounces spring mix
1 whole avocado, peeled, pit removed and diced or sliced
Directions
- Heat oven to 350 F.
- Season both sides of the salmon fillets with salt and pepper, then liberally coat the non-skin side of the salmon with Cajun seasoning (use as much as necessary to cover the entire surface of the fish).
- To make the pico de gallo: Mix together the green onions, heirloom tomato, cilantro, jalapeño and lime juice. Season with a pinch of salt.
- Preferably under a stove exhaust hood or fan, heat a heavy bottom or cast-iron pan until very hot. Add 1 tablespoon olive oil. Carefully add the salmon fillets, Cajun seasoning side down. When the spices have blackened (after only 2 to 3 minutes), turn the fish over and place the pan in the oven. Using an instant-read thermometer to check the internal temperature, remove the fish from the oven when it reaches 115 F for medium rare, and let it rest for 3 to 5 minutes before serving.
- Divide the spring mix between serving plates. Place salmon fillets on top and spoon pico de gallo liberally over the fish. Top with avocado and drizzle with olive oil. Add sea salt and freshly ground black pepper to taste.
20 minutes
Prep Time
10 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Sixty South Pure Antarctic Salmon Fillets, 1 Pound
$18.99/lb$18.99/lb
Alessi Coarse Sea Salt, 24 Ounce
Deal
$3.49 was $4.29$0.15/oz
McCormick Coarse Ground Black Pepper, 1.5 Ounce
$2.99$1.99/oz
L&B Cajun Spice Seasoning, 2 Ounce
$6.99$3.50/oz
Green Onions Bunched, 1 Each
$1.49
Heirloom Tomatoes, 0.5 Pound
$3.50 avg/ea$6.99/lb
Fresh Cilantro Bunch, 1 Each
$1.99
Jalapeno Peppers, 0.1 Pound
$0.40 avg/ea$3.99/lb
Limes, 0.33 Pound
$0.82 avg/ea$2.49/lb
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
Fresh Express Spring Mix, 5 Ounce
2/$8 Deal
$4.00 was $4.49$0.80/oz
Ripe Avocados, 1 Each
$2.49
Directions
- Heat oven to 350 F.
- Season both sides of the salmon fillets with salt and pepper, then liberally coat the non-skin side of the salmon with Cajun seasoning (use as much as necessary to cover the entire surface of the fish).
- To make the pico de gallo: Mix together the green onions, heirloom tomato, cilantro, jalapeño and lime juice. Season with a pinch of salt.
- Preferably under a stove exhaust hood or fan, heat a heavy bottom or cast-iron pan until very hot. Add 1 tablespoon olive oil. Carefully add the salmon fillets, Cajun seasoning side down. When the spices have blackened (after only 2 to 3 minutes), turn the fish over and place the pan in the oven. Using an instant-read thermometer to check the internal temperature, remove the fish from the oven when it reaches 115 F for medium rare, and let it rest for 3 to 5 minutes before serving.
- Divide the spring mix between serving plates. Place salmon fillets on top and spoon pico de gallo liberally over the fish. Top with avocado and drizzle with olive oil. Add sea salt and freshly ground black pepper to taste.