Blackened Salmon and Mango Salad
A flavorful summer salad, with blackened salmon, sweet mango, and crisp veggies. Perfect served with Summer Raspberry Vinaigrette. The blackening seasoning makes about ⅓ cup, so there will be plenty left over to use on chicken, or the next time you crave this salad!
Servings: 2 people
Calories: 282kcal
Ingredients
Blackening Seasoning (makes 1/3 cup. Recipe calls for 1 teaspoon)
- 2 tablespoons sea salt
- 2 tablespoons sweet paprika
- 1 tablespoon garlic powder
- 2 teaspoons fresh ground black pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1/4 teaspoon cumin
- 1/4-1/2 teaspoon cayenne (1/4 teaspoon lends mild heat)
Salad
- 2-3 ounce salmon filets
- 1 teaspoon honey
- 4 cups baby greens
- 1/2 cup mango (cubed)
- 1/2 cup red bell pepper (sliced)
- 1/2 cup cucumber (sliced thin)
- 2 tablespoons pumpkin seeds (pepitas)
- Summer Raspberry Vinaigrette or your favorite dressing (for serving)
Instructions
- Preheat over to 425 f.
- Mix all the spices in the blackening season together.
- Coat each salmon filet in ½ teaspoon of honey. Sprinkle ½ teaspoon blackening seasoning over each piece of salmon.
- Bake salmon for 12 minutes.
- While salmon is baking, add vegetables and mango to beds of salad greens. Top with pepitas, and your favorite dressing.
Nutrition
Calories: 282kcal | Carbohydrates: 24g | Protein: 24g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 7046mg | Potassium: 1062mg | Fiber: 6g | Sugar: 12g | Vitamin A: 6107IU | Vitamin C: 83mg | Calcium: 53mg | Iron: 4mg