Blackened Salmon with Coconut Quinoa

Everything you need and want for dinner is on this plate. Heart-healthy salmon paired with fluffy protein quinoa and fresh salad makes the perfect, healthy and delicious meal possible. What makes it even better, is the fact that it’s comes together in 35 minutes! This Blackened Salmon with Coconut Quinoa and Avocado Tomato Salsa is a real dinner dream come true.

Wild-caught salmon is my favorite kind of fish and I make it at least once a week. It’s a great source of healthy fats, protein and it just tastes amazing! Usually, I just season it with pink salt and freshly grounded black pepper, but today I’m making you some perfectly seasoned with garlic, cayenne, lime zest and thyme salmon fillets.

HOW TO PAN SEAR SALMON

• Heat avocado oil in a cast iron skillet over medium-high heat until hot. Meanwhile, rub the seasonings into the salmon fillets.

• Add the salmon (opposite of skin side) down and cook for about 3-5 minutes (depending on how thick the piece is).

• While the salmon is cooking, use a spoon to baste it with the oil that collects at the bottom of the pan.

• Flip and sear the other side until the outside is crispy for an additional 3 minutes or so.

COCONUT QUINOA

Have you tried a coconut and lime flavor combination? It’s truly amazing. I’ve had a smoothie variation before, but wanted to create something savory. And here it is! This coconut-lime quinoa made with only three simple ingredients will blow your mind! The flavor is insane and I could eat it all by itself. Seriously. I highly recommend you to use a canned coconut milk, since it delivers much more flavor and creamy texture.

AVOCADO TOMATO SALSA

To finish it off I put together my recent favorite rainbow tomatoes, avocado and fresh lime juice. This light, colorful and full of flavors salad is just the perfect addition to the dish! I honestly could have this whole meal for dinner everyday and wouldn’t get bored.

THIS BLACKENED SALMON WITH COCONUT LIME QUINOA AND AVOCADO TOMATO SALAD IS:

• High in nutrients

• Full of healthy fats and protein

• Satisfying

• Super flavorful

• Easy to make

If you think that recipe requires too much of your time and work you couldn’t be more mistaken. By the time quinoa is cooked, you have your salmon and salad ready to go! Do you love salmon? Check out some more healthy salmon recipes!

If you make these salmon tacos yourself, don’t forget to use hashtag #natteats and tag @natteats so I can see your creations! If you’d like to stay updated with my recipes, go ahead and visit my Facebook or Instagram page and subsribe to my blog!

Blackened Salmon with Coconut Quinoa

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Serves: 2 Prep Time: 15 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

BLACKENED SALMON

1 tbsp avocado oil

2 wild-caught salmon fillets

1/2 tsp lime zest

1/2 tsp lime juice

1/2 tsp garlic powder

1/2 tsp thyme

1/2 tsp pink salt

1/4 tsp cayenne pepper

COCONUT QUINOA

1/2 cup quinoa

1 cup full fat coconut milk

3 tbsp lime juice

1/2 tsp pink salt or to taste

TOMATO AVOCADO SALSA

2 cup cherry tomatoes, halved

1 large avocado

juice of 1/2 lime

pink salt

Instructions

1. Start with the quinoa. Rinse well the quinoa under cold water. Place in a small saucepan along with coconut milk, lime juice, lime zest, and pink salt. Bring to a boil, turn down the heat and simmer for about 20 minutes until fully absorbed.
2. Meanwhile, prepare salmon fillets and heat up avocado oil. In a small bowl, combine lime zest and juice, garlic powder, thyme, pink salt and cayenne pepper. Mix it together and rub into salmon fillets.
3. Once the pan is hot, add the salmon (opposite of skin side) down and cook for about 3-5 minutes (depending on how thick the piece is). Use a spoon to baste it with the oil that collects at the bottom of the pan. Flip and sear the other side until the outside is crispy for an additional 3 minutes or so.
4. In the meantime, dice an avocado and cut tomatoes in half.
5. Place it in a bowl and mix with lime juice and salt.
6. Divide quinoa between two plates, add salmon and a salad.