Instructions
Step 1. In a small bowl, combine the paprika, garlic powder, onion powder, thyme, oregano, salt, black pepper, and cayenne pepper.
Step 2. Pat the salmon fillets dry and rub them with olive oil. Coat all sides evenly with the blackening seasoning.
Step 3. Heat a large skillet over medium-high heat.
Step 4. Place the salmon fillets in the hot skillet and cook for 4–5 minutes per side, or until a dark crust forms and the salmon flakes easily with a fork.
Step 5. Remove the salmon from the skillet and allow it to rest for 2–3 minutes.
Step 6. In a large bowl, combine the diced cucumber, cherry tomatoes, red onion, parsley, and cilantro.
Step 7. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic, salt, and black pepper.
Step 8. Pour the dressing over the vegetable mixture and toss gently to combine.
Step 9. Divide the salad among serving bowls.
Step 10. Arrange the avocado slices along one side of each bowl.
Step 11. Place the blackened salmon on top of the salad.
Step 12. Serve immediately while the salmon is warm and the salad is fresh.
Storage and Reheating Tips
Store leftover salmon and salad separately in airtight containers in the refrigerator for up to 3 days.
Add fresh avocado just before serving, as sliced avocado browns quickly.
Reheat the salmon gently in a skillet over low heat or in a 300°F (150°C) oven for 5–7 minutes.
Store the dressing separately if preparing the salad ahead of time.
This salad is ideal for meal prep when the components are kept separate and assembled just before serving.
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