Ingredients
Units
Scale
Spicy Blackened Salmon
- 1 lb salmon fillets
- 1 Tbsp extra virgin olive oil
- 1 tbsp smoked paprika
- 1/2 tbsp onion powder
- 1/2 tbsp garlic powder
- 1 tsp cayenne
- 1 tsp red pepper flakes
- salt (to season)
Roasted Tangy Lemon Garlic Asparagus
- 1 bunch fresh asparagus spears
- 1/4 cup extra virgin olive oil
- 2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
Zesty Greek Yogurt Sauce
- 1 cup greek yogurt or skyr
- 1 tbsp lemon zest
- 1 garlic clove (minced)
- 1 tsp onion powder
- salt and pepper (to season)
- olive oil (to drizzle)
Instructions
- Start by preheating your oven to 425°F to roast the asparagus. Line a rimmed baking sheet with aluminum foil and spread your asparagus on the sheet pan. Drizzle with olive oil, onion powder, garlic powder, salt, pepper and red pepper flakes. Rub seasonings and oil into the asparagus to make sure all the spears are coated.
- Place in oven and roast for 20-25 minutes.
- While the asparagus is cooking, Start making your salmon fillets. Warm your skillet over medium-low heat for a couple minutes while you prep your salmon. In a small bowl, measure out your seasoning and mix to combine. Drizzle salmon fillets with olive oil and spread to cover the surface sprinkle with seasoning mixture.
- Place your fillet in the pan face down (fish scales should be facing you). Cook until the salmon has blackened, about 5-8 minutes. Once blackened, flip salmon fillet over to the other side and cook until internal temperature reaches 145°F. Once it reached internal temperature, remove from heat.
- The asparagus and salmon should be done around the same time. Let asparagus cool on the pan for several minutes before serving.
- Plate with zesty greek yogurt sauce, asparagus spears and salmon fillet! This dish also pairs well with roasted baby potatoes!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: dinner, Lunch
- Cuisine: American