Go Back
–+ servings
Pin Print

Quick and Easy Blackened Salmon

5 from 1 rating
Hannah Kling
If you're looking for a quick and easy meal in under 30, then this Blackened Salmon dinner is just for you. This salmon is coated in a homemade blackening seasoning and enjoyed on top of a couscous that is loaded with veggies!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 servings

Ingredients  

  • 4-6 salmon filets
  • 1 cup couscous
  • 1 medium cucumber (cut into quarters)
  • 1 cup cherry tomatoes (cut in half)
  • 1/2 cup diced red onion
  • 1/2 cup dried cranberries
  • 1/4 cup feta crumbles
  • 1/4 cup sliced green onions
  • avocado and micro greens for topping

Crispy Chickpeas

  • 1 can of chickpeas (drained and rinsed)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 tbsp extra virgin olive oil

Blackening Seasoning

  • 1 tbsp paprika
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp dried oregano
  • ½ tsp dried thyme
  • 2 tbsp coconut sugar

Instructions

  • Preheat oven to 425F. First drain and rinse the chickpeas and place in a clean dish towel and gently rub to remove and loose skins. You want to make sure they are really dry so ensure they crisp up in the oven.
  • Place dried chickpeas in a bowl and add on the seasoning and oil. Mix well and place on a baking sheet, bake for 20-25 minutes.
  • In the meantime, mix together all the ingredients for the blackened seasoning. Dry the salmon filets with a paper towel and drizzle with a touch of extra virgin olive oil.
  • Then, sprinkle on the seasoning until the top is well coated, use your fingers and gently press the seasonings into the salmon filets. Set them aside to marinate for a few minutes.
  • Next, cook the couscous according to package, I like to cook it in bone broth for added nutrients, but water works well too. And prepare all of the veggies and set aside.
  • When the couscous is done cooking, about 5 minutes, add it to a large bowl with the cherry tomatoes, cucumber, red onion, dried cranberries and feta. Mix until ingredients are well incorporated and set aside.
  • When ready, heat a skillet with extra virgin olive 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 about 3-4 minutes.
  • By now the chickpeas should be done baking and all that's left to do is assemble. On a plate, add on the couscous, sprinkle with crispy chickpeas and add on your salmon. Finish it off with micro greens and avocado and enjoy!

Notes

  • 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.
Did you make this recipe?Don't forget to tag @lovelydelites across all social media platforms!