Blackened Salmon & Strawberry Salad


Blackened Salmon & Strawberry Salad

A simple, perfectly summer salad that has an absolutely irresistible combination of flavors...but why would you even try when it's this healthy?
Servings 1



  • 1 tablespoon paprika
  • 1 teaspoon chili powder
  • 2 teaspoons onion powder
  • 2 teaspoons dried oregano
  • 1 teaspoon sea salt


  • 3/4 cup raw pecans
  • 2 tablespoons maple syrup
  • 1 medium sweet potato peeled and diced into 1 inch cubes
  • pinch sea salt
  • 2-3 tablespoons extra-virgin olive oil
  • 4 4-6 ounce salmon filets skin on or off and pin bones remove
  • 1 lemon
  • 6 ounces baby spinach
  • white balsamic vinegar
  • 4 ounces goat cheese
  • 1 cup strawberries chopped or sliced


  • Preheat oven to 375. Line two baking sheets with parchment paper. Add raw pecans to one sheet and sweet potatoes to another. Drizzle 1 tablespoon olive oil and sea salt on sweet potatoes and use fingers to coat evenly.
  • Combine all ingredients for blackening seasoning in a small bowl. Lay your salmon filets side by side on a plate, skinless side up. Cover tops evenly with blackening seasoning. Set aside.
  • Place pecans and sweet potatoes in the oven. Roast pecans for 8-10 minutes or until fragrant. While pecans are roasting, add maple syrup and 2 tablespoons water to a small saucepot. Heat and stir so liquid is warm but not bubbling.
  • Remove pecans from oven and add to sauce pot. Stir to coat evenly then turn pecans onto another piece of clean parchment or a cooling rack. Set side.
  • Sweet potatoes will roast for 30 mins or until soft and caramelized around the edges. While they are roasting, heat a cast-iron skillet (can sub another skillet) to medium-high heat. Add 1-2 tablespoons olive oil. When oil begins to smoke, add your salmon filets side by side, skinless side facing down. Cook for 2-3 minutes or until you can move a spatula underneath salmon. If it sticks, it's not ready. Flip filets and cook the skin side, 3-4 minutes or until crispy. If filets are not cooked as thoroughly as you like in the middle, put the pan in the oven for 5-10 minutes.
  • When you are finished cooking salmon, slice your lemon in half and garnish filets with fresh lemon juice. Remove sweet potatoes from the oven and allow to cool 5 minutes.
  • Assemble your salad: Toss spinach with a light coating of white balsamic vinegar. Top spinach with 1 salmon filet, a handful pecans, a handful of strawberry slices, a scoop of sweet potatoes and a few crumbles of goat cheese.
Course: Entree, Main Course, Salad
Cuisine: American
Keyword: antinflammatory, Gluten Free, goat cheese, healthy dinner, healthy recipe, Low Carb, omega 3, salad, salmon, Strawberry, summer

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