Blackened Salmon and Zingy Salad

  • 12MINS
  • 8MINS
  • Serves 4
  • 362KCAL

You need to try this delicious flaky salmon with a crust of blackened spices! Served on a salad of crunchy veggies, avocado and feta cheese, this is a light, low-calorie meal that brings zesty, fresh flavours to the table.

  • Everyday Light pinchofnom.com
  • Gluten Free pinchofnom.com
  • Low Carb pinchofnom.com

NutritionPer Serving

  • Calories362
  • Carbs8.2g
  • Protein31g
  • Fat22g
  • Saturates5g
  • Sugars5.2g

Blackened Salmon and Zingy Salad - Pinch of Nom Slimming Recipes

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

Salmon and salad is a staple summer meal in our house, but we’ve taken things up a notch to give this recipe a flavourful twist. Raid your spice rack to make the aromatic seasoning for the flaky fish, and don’t be scared to let it take on some colour in the pan. The spice crust will char as the salmon cooks, becoming ‘blackened’ and releasing all the fragrant flavours. 

Paired with our simple salad of carrot, avocado, sweetcorn and spring onion, you can’t go wrong! We’ve finished it off with a Mexican-inspired sprinkle of red chilli, feta cheese, coriander and a squeeze of lime, making sure you get a good zing in every single bite. 

There’s no excuse not to rustle this up even on the busiest of days – it takes just 20 minutes from start to finish. 

What diets is this Blackened Salmon and Zingy Salad suitable for?

This Blackened Salmon and Zingy Salad recipe is suitable for gluten-free diets. 

As always, take extra care when cooking for people with allergies and be sure to use different utensils, cookware and preparation areas.

Do you need any special ingredients to make Blackened Salmon and Zingy Salad?

Nope! This is a super-easy recipe that uses simple ingredients and spices from your store cupboard. 

We love hearing from you, submit any tips or tricks you have for this dish and we’ll review them and add some of them here. Just click here.

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‘Lovely light and fresh meal for a summers evening! Super quick to prepare as well.’

auntyellenskitchen

How many calories are in this Blackened Salmon and Zingy Salad?

This Blackened Salmon and Zingy Salad is included in our Everyday Light category because it contains just 362 calories per portion. For more delicious dishes all under 400 calories, take a look at other Everyday Light recipes!

This Blackened Salmon and Zingy Salad recipe is ideal when following any of the larger diet plans such as Weight Watchers or counting calories.

The average woman needs around 2000kcal per day to maintain a healthy body weight, and men typically need slightly more at 2,500kcals, but you may want to reduce these if you are aiming to lose weight. You can find more information on the NHS website.

Step 1

To a small bowl add the paprika, garlic powder, onion granules, thyme, basil, oregano and salt and pepper. Stir to combine.

Step 1 pinchofnom.com

Step 2

Spray the pink side of the salmon fillets and coat with the spice mix.

Step 2 pinchofnom.com

Step 3

Spray a large frying pan with low-calorie cooking spray and set on a medium heat. Heat for one minute.

Step 4

Add the salmon fillets pink side down into the pan. Cook for 3 minutes and then flip over to be skin side down. Cook for a further 3 minutes. Depending on the thickness of your salmon fillets, they may need a little longer to cook through.

Step 4 pinchofnom.com

Step 5

While the salmon is cooking, make the salad. Add the carrot, avocado, chilli, spring onion, sweetcorn, coriander and feta cheese to a mixing bowl. Drizzle over the lime juice and toss to coat.

Step 5 pinchofnom.com

Step 6

When the salmon is cooked, serve with the salad and an extra lime wedge if you’d like!

Blackened Salmon and Zingy Salad - Pinch of Nom Slimming Recipes

What could I serve with this Blackened Salmon and Zingy Salad?

Enjoy this Blackened Salmon and Zingy Salad with a fruity drink and a light dessert like a creamy mousse. If you like, you could also serve it with a little bread to make it more filling, or add a spoonful of salsa for some extra zing!

Fougasse Bread pinchofnom.com
Easy Peasy
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  • 294KCal
Pineapple Salsa pinchofnom.com
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Raspberry Vodka Fizz pinchofnom.com
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  • 5MINS
  • 64KCal
Blackcurrant Mousse pinchofnom.com
Easy Peasy
  • 30MINS
  • 92KCal

How do you know when Blackened Salmon and Zingy Salad is cooked?

You’ll need to cook the salmon until it has become paler in colour, with a flaky texture, and is piping hot all the way through. Check the fillets at the thickest part, using a knife to make sure they are not raw in the middle. 

Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe! 

How long can you keep Blackened Salmon and Zingy Salad in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

This recipe tastes best freshly made, so we wouldn’t recommend storing leftovers in the fridge. 

Can I freeze Blackened Salmon and Zingy Salad?

This recipe is suitable for freezing. It tastes best when it’s freshly made – luckily it only takes 20 minutes!

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Blackened Salmon and Zingy Salad

You need to try this delicious flaky salmon with a crust of blackened spices! Served on a salad of crunchy veggies, avocado and feta cheese, this is a light, low-calorie meal that brings zesty, fresh flavours to the table.
  • Prep Time
    12 MINS
  • Cook Time
    8 MINS
  • KCals 362
  • Carbs 8.2G

Ingredients

For the salmon

  • 4 boneless salmon fillets, approx. 120g each
  • ¼ tsp paprika
  • ¼ tsp garlic powder
  • ¼ tsp onion granules
  • ¼ tsp dried oregano
  • ¼ tsp dried basil
  • ¼ tsp dried thyme
  • ¼ tsp salt
  • ¼ tsp pepper
  • low-calorie cooking spray

For the salad

  • 1 carrot, peeled and grated or shredded using a julienne peeler
  • 1 avocado, stone removed and flesh diced
  • 1 red chilli, deseeded and finely diced
  • 3 spring onions, finely sliced
  • 25 g reduced-fat feta cheese, crumbled
  • 140 g tinned sweetcorn, drained
  • 25 g fresh coriander, roughly chopped
  • 2 tbsp lime juice

large frying pan

Mixing bowl

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

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Instructions

  1. To a small bowl add the paprika, garlic powder, onion granules, thyme, basil, oregano and salt and pepper. Stir to combine.
  2. Spray the pink side of the salmon fillets and coat with the spice mix.
  3. Spray a large frying pan with low-calorie cooking spray and set on a medium heat. Heat for one minute.
  4. Add the salmon fillets pink side down into the pan. Cook for 3 minutes and then flip over to be skin side down. Cook for a further 3 minutes. Depending on the thickness of your salmon fillets, they may need a little longer to cook through.
  5. While the salmon is cooking, make the salad. Add the carrot, avocado, chilli, spring onion, sweetcorn, coriander and feta cheese to a mixing bowl. Drizzle over the lime juice and toss to coat.
  6. When the salmon is cooked, serve with the salad and an extra lime wedge if you'd like!

Recipe notes

Tip: The salmon fillets will change to a paler pink colour when cooked. To check they are cooked through, use a knife to check the thickest part. The salmon should be beginning to flake and not look raw.

If you’ve made Blackened Salmon and Zingy Salad and love it, let us know by tagging us in your photos!

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