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5 from 1 vote

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!
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Main Course
Cuisine: American
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