Blackened Salmon with Mexican Rice and Garden Salad

This Blackened Salmon with Mexican Rice and Garden Salad is a vibrant, flavorful meal featuring perfectly seasoned salmon, fluffy tomato-infused rice, and a crisp fresh salad. Finished with fresh lime, it’s a healthy and satisfying dish that’s perfect for lunch or dinner.

Ingredients

For the Blackened Salmon:

4 salmon fillets (6 oz each)

2 tablespoons olive oil

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon dried oregano

½ teaspoon cumin

1 teaspoon salt

½ teaspoon black pepper

¼ teaspoon cayenne pepper (optional)

1 lime, sliced

For the Mexican Rice:

1½ cups long-grain white rice

2 tablespoons vegetable oil

2½ cups chicken broth

8 oz tomato sauce

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

½ teaspoon cumin

2 tablespoons chopped green onions

For the Garden Salad:

3 cups romaine lettuce, chopped

1 cucumber, sliced

1 cup cherry tomatoes, halved

½ red onion, thinly sliced

1 tablespoon olive oil

1 tablespoon lime juice

½ teaspoon salt

¼ teaspoon black pepper

Lime wedges, for serving

Continue the instructions on the next page.