Description

This blackened salmon with charred vegetables is bold, smoky, and full of flavor. The spice-crusted salmon forms a rich, savory crust while roasted vegetables add sweetness and color, creating a wholesome and impressive dish.

Ingredients

For the Blackened Salmon:

4 (6-ounce) salmon fillets, about 1-inch thick

2 tablespoons smoked paprika

1 tablespoon garlic powder

1 tablespoon onion powder

1 ½ teaspoons dried thyme

1 teaspoon cayenne pepper (or to taste)

1 teaspoon freshly ground black pepper

1 teaspoon sea salt

2 tablespoons avocado oil or ghee

For the Charred Vegetables:

1 bunch asparagus (about 1 pound), trimmed

2 large bell peppers, mixed colors, sliced into 1-inch strips

1 large red onion, cut into ½-inch wedges

1 pint cherry tomatoes

2 tablespoons olive oil

Sea salt and black pepper, to taste

1 lemon, cut into wedges

¼ cup fresh parsley, chopped (optional)

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Instructions

Preheat oven to 425°F (220°C). Toss asparagus, bell peppers, onion, and cherry tomatoes with olive oil, salt, and pepper. Spread evenly on a baking sheet.
Roast vegetables for 15–20 minutes, tossing halfway, until tender-crisp with charred edges.
Meanwhile, combine smoked paprika, garlic powder, onion powder, thyme, cayenne, black pepper, and salt to make the spice blend.
Pat salmon fillets dry. Coat the flesh side with the spice blend, pressing to adhere.
Heat a cast-iron skillet over medium-high until very hot. Add avocado oil and place salmon seasoned-side down. Sear 2–4 minutes until a crust forms.
Flip salmon, reduce heat to medium, and cook 3–5 minutes until fish flakes easily with a fork.
Serve salmon over roasted vegetables. Garnish with parsley and lemon wedges.

Notes

Swap salmon with cod or halibut for variation.

Add zucchini or eggplant to the roasted vegetables for more variety.

Increase cayenne for extra heat, or omit for a milder dish.

For a Mediterranean twist, drizzle finished dish with balsamic glaze.

Store leftovers in the fridge up to 2 days; reheat gently in a skillet or oven.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Roasting & Pan-Searing
Cuisine: American

Nutrition

Serving Size: 1 salmon fillet with vegetables
Calories: 410
Sugar: 6 g
Sodium: 640 mg
Fat: 24 g
Saturated Fat: 4 g
Unsaturated Fat: 19 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 5 g
Protein: 36 g
Cholesterol: 95 mg