Blackened Salmon Spinach Salad

Prep Time:

Cook TIme:

Servings: 2

Ingredients:

Salmon:

2 (5 oz) salmon filets

1 tsp olive oil

1 tsp smoked paprika

½ tsp garlic powder

½ tsp onion powder

½ tsp cayenne pepper

½ tsp dried oregano

½ tsp black pepper

½ tsp salt

Roasted Vegetables:

1 cup baby red potatoes, halved

1 cup baby carrots, sliced

1 tsp olive oil

½ tsp garlic powder

½ tsp black pepper

¼ tsp salt

Salad Base:

4 cups fresh spinach leaves

¼ cup blue cheese crumbles

2 tbsp walnuts, chopped

Avocado Lime Dressing:

½ ripe avocado

2 tbsp nonfat Greek yogurt

Juice of 1 lime

1 tbsp apple cider vinegar

1 tsp honey

¼ tsp garlic powder

¼ tsp salt

2-3 tbsp water

Directions:

1. Roast the Vegetables: Preheat oven to 400°F (200°C). Toss potatoes and carrots with olive oil, garlic powder, black pepper, and salt. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway, until golden and tender.

2. Blacken the Salmon: Mix the blackening seasoning in a small bowl. Pat salmon filets dry and coat them with olive oil and seasoning mix. Heat a skillet over medium-high heat. Cook salmon for 3-4 minutes per side, until blackened and flaky.

3. Make the Dressing: Blend all dressing ingredients in a small food processor or whisk vigorously until smooth. Add water as needed to reach desired consistency.

4. Assemble the Salad: Divide spinach between two plates. Top with roasted potatoes, carrots, blue cheese, and walnuts. Place blackened salmon on top. Drizzle with avocado lime dressing and serve immediately.

Macros:

• Calories 540/serving

• Protein 50g

• Carbs 40g

• Fat: 22g