Healthy Blackened Salmon
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Why You’ll Love This Recipe
- Healthy Blackened Salmon comes together in just about 30 minutes.
- The perfect weeknight dinner to make when you’re short on time.
- The salmon is coated in a easy homemade blackened seasoning.
- It’s warm and full of different flavors and textures.
- Served with a simple couscous that is loaded with veggies.
- Makes for a great meal prep all week long too!
- If you loved this one, be sure to check out my Salmon Teriyaki Bowl for another quick dinner idea!
Ingredients And Substitutions
These are the main ingredients and substitutions for Healthy Blackened Salmon. Scroll down to the recipe card for a full list of ingredients and instructions.
Feel free to use farm raised salmon, wild caught salmon or frozen salmon that’s been thawed for this recipe.
The homemade blackening seasoning is made with paprika, salt, pepper, onion powder, garlic powder, cayenne pepper, dried oregano, dried thyme and a touch of coconut sugar.
Use plain couscous and cook it inside of bone broth for added flavor and nutrients.
For the veggies I used cucumber, cherry tomatoes, green onion, red onion and micro greens.
I like to add in a touch of feta crumbles for a bit of a tang, but you can leave this out to make this recipe dairy free.
Dried cranberries add a touch of sweetness and a great chewy texture.
Chickpeas are roasted in the oven and become crispy, almost like chips and provide a great crunch factor.
How To Make
ONE: Start by roasting the chickpeas in the oven until crunchy and crispy. First drain and rinse the chickpeas and remove and loose skins, toss in seasoning and roast.
TWO: Mix together all the ingredients for the seasoning and press it onto the salmon, set it aside for a few minutes to marinate while you prep the veggies.
THREE: Next, prepare all of the veggies and set aside and cook the couscous on the stovetop in bone broth if desired. Toss the veggies and feta cheese in the couscous and set aside.
FOUR: When ready, heat a skillet with oil and add on the salmon filets- face down. Cook on medium to low heat for 2-3 minutes, flip and cook until internal temperature reaches 145F.
FIVE: Remove the chickpeas from the oven and assemble your plate and enjoy!
Tips And Tricks
Salmon only takes a few minutes to cook, so it’s important to prep the rest of the ingredients first.
Cook the salmon 2-3 minutes face down and the remainder of the time afterwards- this will prevent the top of your salmon from burning.
How To Serve And Store
Serve this Healthy Blackened Salmon on top of the warm couscous with veggies, finish it off with a touch of micro greens and avocado if desired.
Store leftovers in an airtight container. It’s best to store salmon separate from the couscous unless you are making individual meals for meal prep. Enjoy within 3-4 days for best results.
Taste And Texture
This Healthy Blackened Salmon dinner is the perfect blend of savory and sweet. The blackened salmon is not spicy, but instead has a nice blend of spices with a touch of sweetness on the back end.
There are a ton of different textures going on in this recipe which I love. The salmon is tender, and juicy while the couscous is soft with a bit of crunchiness and chewiness.
Frequently Asked Questions
Yes! I recommend baking at 400F for 12-15 minutes.
No, couscous is not gluten free but you can easily swap the couscous for a gluten free option such a white or brown rice.
Other Recipes You May Like
- Teriyaki Salmon Bowl
- Baked Salmon Sushi Cups
- Pesto Crusted Salmon
- One Pan Chicken and Mushrooms
- Lemon Chicken Orzo Soup
If you make these Apple Pie Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!