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Servings: 1, Prep Time: 10 min, Cook Time: 15 min
Ingredients
- 5 oz, boneless, raw [141.75 g] Salmon
- 1 tsp [1.8 g] Red or Cayenne Pepper
- 1 tsp [2.8 g] Garlic Powder
- 1 tsp, ground [1.8 g] Oregano
- 1 tsp, ground [1.4 g] Thyme (Dried)
- 1 tsp [2.1 g] Black Pepper
- 2 tsp [12 g] Salt
- 1 tsp [4.67 g] Avocado Oil
- 1 cup, chopped [21 g] Kale
- 0.5 avocado [68 g] Avocado
- 0.25 cup, sliced [41.25 g] Mango
- 0.25 cup, sliced [29.75 g] Cucumber
- 0.5 tbsp [7 g] Olive Oil
- 1 tsp [4.7 g] Lemon Juice
Directions
- Start by patting the salmon dry so the seasoning will adhere best.
- Mix the spices together in a small bowl, creating your own blackened seasoning.
- Season the salmon with the blackened spice and allow to marinate for 5-10 minutes.
- In a skillet on high heat with avocado oil place the salmon skin side down and cook for 6 minutes. Turn the heat to medium and flip the salmon, cook for an additional 5-6 minutes.
- Allow the salmon to rest while making the tropical salad.
- Tear the kale into pieces, leaving out the stem as this part is very bitter. Massage with olive oil and lime juice and place in a bowl.
- Chop avocado and mango into a dice and slice cucumbers. Add to the kale mixture and season with salt and pepper.
- Assemble the salad and place the cooked salmon on top and enjoy!
Nutrition Info
Calories: 501, Fat: 30g, Carbs: 22g, Protein: 34g, Fiber: 9g
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