Blackened Salmon with Mexican Rice and Fresh Garden Salad

This Blackened Salmon with Mexican Rice and Fresh Garden Salad is a vibrant, wholesome meal packed with bold flavors. Perfectly seasoned salmon is paired with fluffy Mexican-style rice and a crisp salad of fresh vegetables, making it an excellent choice for a healthy lunch or dinner.

Ingredients

For the Blackened Salmon:

4 salmon fillets (6 oz each)

2 tablespoons olive oil

1 teaspoon paprika

1 teaspoon smoked 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, cut into wedges

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:

4 cups romaine lettuce, shredded

1 cup cucumber, sliced

1 cup cherry tomatoes, halved

½ red onion, thinly sliced

1 tablespoon lime juice

1 tablespoon olive oil

½ teaspoon salt

¼ teaspoon black pepper

For Garnish:

Lime wedges

1 tablespoon chopped fresh cilantro or parsley

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