Blackened Salmon and Zingy Salad
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Prep Time
12 MINS
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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
Instructions
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To a small bowl add the paprika, garlic powder, onion granules, thyme, basil, oregano and salt and pepper. Stir to combine.
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Spray the pink side of the salmon fillets and coat with the spice mix.
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Spray a large frying pan with low-calorie cooking spray and set on a medium heat. Heat for one minute.
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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.
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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.
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When the salmon is cooked, serve with the salad and an extra lime wedge if you'd like!