Blackened Salmon with Avocado Corn Salsa
Blackened Salmon with Avocado Corn Salsa is a seasoned salmon filet that is baked in the oven and paired with a side of homemade avocado corn salsa.
Servings: 6
Ingredients
Salmon
- 1 salmon filet (approximately 2½ pounds), skin on while cooking
- 2 tablespoons olive oil
- 1 tablespoon (heaping) blackened seasoning
Avocado Corn Salsa
- 1 medium avocado, peeled, pit removed, and diced
- 1 can (15.25 ounces) sweet corn, drained
- 1 Roma tomato, diced
- ½ medium red onion, diced (approximately 1 cup)
- 1 large jalapeno pepper, seeded and diced
- ¼ cup cilantro, diced
- 1 tablespoon freshly squeezed lime juice, approximately half a lime
- 1 tablespoon green onion
- ½ teaspoon garlic, minced
- ½ teaspoon salt
- lime wedges, for garnish
Instructions
- Place a rack in the center of your oven and preheat to 400° F. Line a baking sheet with aluminum foil. (You can use non-stick spray if you plan on serving and eating the skin. If you do not use spray, the skin will stick to the pan and the salmon will easily come away from the skin for serving.)
- Place salmon filet skin-side down on the lined baking sheet and drizzle the salmon with olive oil.
- Sprinkle the entire salmon with blackened seasoning and then gently rub the seasoning onto the filet.
- Bake 16-20 minutes, or until flakey. (For medium, cook to an internal temperature of 130°F.)
- Meanwhile, in a large bowl, combine avocado, corn, tomatoes, onion, jalapeno, cilantro, lime juice, green onion, garlic, and salt. Place in the refrigerator to chill as the salmon is cooking.
- When salmon is done cooking, cover with avocado corn salsa. If you would like, squeeze a lime over the salsa. Cut it into single-serving filets and serve.