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Blackened Salmon with Spinach & Squash
📖 Recipe
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.
Equipment
- Chef knife
- Cutting board
- Dry measuring spoons
- Liquid measuring cup
- Small skillet
- 5-quart pot
- Large skillet
- Baking sheet
Ingredients
Blackened Salmon:
- 4 6 oz. salmon skin on
- 4 teaspoons avocado oil
- 2 teaspoons low sodium creole seasoning
- 4 slices lemon or lime
Spinach:
- 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
Instructions
- 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.
Notes
Preheat oven to 425 degrees
Nutrition
Calories: 344kcal
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