Blackened Salmon with Avocado Cucumber Salsa

• Gluten free
• Paleo

• Seafood

  • 1 2 pound piece Salmon

• Produce

  • 2 Avocados
  • 1/4 tsp Basil, dried
  • 1/4 cup Chives
  • 1 Lemon
  • 1 tbsp Onion powder
  • 1/4 tsp Oregano, dried
  • 2 Persian cucumbers
  • 1/4 tsp Thyme, dried

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1 tbsp Cayenne pepper, ground
  • 1 Kosher salt and freshly cracked black pepper
  • 2 tbsp Paprika, ground
  • 2 tsp Salt
  • 1/2 tsp White pepper, ground

Found on whatsgabycooking.com

Ingredients

• 1 2-pound piece salmon
• 2 tablespoons ground paprika
• 1 tablespoon ground cayenne pepper
• 1 tablespoon onion powder
• 2 teaspoons salt
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 2 persian cucumbers, diced
• 1/4 cup chopped chives
• 1 lemon, juiced
• 2 avocados, peeled, seeded, diced
• kosher salt and freshly cracked black pepper to taste

Directions

• In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
• Preheat oven to 425 degrees and place salmon on foil lined baking sheets. Drizzle with olive oil and season the top liberally with the spice mixture. Reserve extra for another use.
• Bake salmon for about 15-20 minutes until done. Remove and transfer to a serving platter. Top with Avocado Cucumber Salsa and lemon wedges before serving.
• Combine the ingredients in a medium bowl. Toss to combine and season with salt and pepper.