Blackened Salmon with Roasted Potatoes & Sautéed Zucchini

 

 

 

 

 

 

 

 Ingredients:

For the Blackened Salmon:

2 salmon fillets (6 oz each)
1 tbsp olive oil
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cayenne pepper (adjust to spice preference)
1/2 tsp dried oregano
1/2 tsp salt
1/2 tsp black pepper
Fresh basil or parsley for garnish
For the Roasted Potatoes:

2 cups baby potatoes, halved
1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp dried thyme
1/2 small onion, sliced
For the Sautéed Zucchini & Tomatoes:

1 medium zucchini, sliced
1/2 cup cherry tomatoes, halved
1/2 small bell pepper, sliced
1 tbsp olive oil
1 clove garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes (optional)
Fresh basil for garnish

Step by Step:

1️⃣ Roast the Potatoes:

Preheat oven to 400°F (200°C).
Toss halved baby potatoes and onion slices with olive oil, garlic powder, smoked paprika, salt, pepper, and thyme.
Spread evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through.
2️⃣ Blacken the Salmon:

Mix paprika, garlic powder, onion powder, cayenne, oregano, salt, and black pepper in a bowl.
Pat salmon dry and coat with olive oil, then rub the spice mix on all sides.
Heat a pan over medium-high heat and sear salmon for 3-4 minutes per side until a blackened crust forms.
3️⃣ Sauté the Zucchini & Tomatoes:

Heat olive oil in a skillet over medium heat.
Add zucchini, bell peppers, and garlic, sauté for 2 minutes.
Add cherry tomatoes, salt, pepper, and red pepper flakes. Cook for another 2-3 minutes until slightly tender but still vibrant.
4️⃣ Assemble & Serve:

Plate the salmon with roasted potatoes and sautéed zucchini mixture.
Garnish with fresh basil or parsley and enjoy!
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Calories: ~500 per serving | Protein: ~40g per serving