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Blackened Salmon with Spinach & Squash

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Blackened Salmon with Spinach & Squash

Blackened Salmon with Spinach and Sautéed Squash

Tips for success: You can blacken chicken, shrimp and several other fish. The secret to blackening anything is a smoking hot skillet and opened windows.
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Total Time 20 mins
Course Main Course
Servings 4 persons
Calories 344 kcal


  • Chef knife
  • Cutting board
  • Dry measuring spoons
  • Liquid measuring cup
  • Small skillet
  • 5-quart pot
  • Large skillet
  • Baking sheet


Blackened Salmon:

  • 4 6 oz. salmon skin on
  • 4 teaspoons avocado oil
  • 2 teaspoons low sodium creole seasoning
  • 4 slices lemon or lime


  • 1 tablespoon unsalted butter
  • 1 tablespoon avocado oil
  • 16 oz. baby spinach
  • ¼ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon garlic powder

Sautéed Squash:

  • 4 yellow neck squash tops and bottom sliced medium
  • 2 tablespoons avocado oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon Italian seasoning


  • Preheat the oven, turn on the heat to medium in a large skillet for 2 minutes, add rub 1 teaspoon of avocado oil on top of each salmon, then season each piece with ½ teaspoon creole seasoning. Add salmon flesh side down and cook for 2 minutes, remove from the skillet and place on a foiled lined baking sheet. Pop in the oven for 5 minutes, after salmon is finished cooking squeeze one piece of lemon over each piece.
  • Turn on the heat to medium in a medium size pot, add butter and avocado oil, once butter has melted add spinach in bunches, stir a few times, then add next batch. Once all of spinach has been added add kosher salt, black pepper and garlic powder, stir a few times and cook for 3 minutes.
  • Turn on the heat to medium in a large skillet add avocado oil and yellow neck squash, cook for 3 minutes, add half the kosher salt, black pepper, garlic powder and Italian seasoning. Cook for 3 minutes, add the remaining seasoning. Serve hot.
  • Serving size one piece of salmon with 4 ounces spinach and 4 ounces of squash.


Preheat oven to 425 degrees


Calories: 344kcal
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