Blackened Salmon Bowls with Avocado Crema

• 1 lb salmon fillets
• 1 tablespoon blackened seasoning
• 1 cup cooked quinoa
• 1 ripe avocado
• 1/2 cup plain Greek yogurt
• 1 lime, zested and juiced
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• 1/4 cup diced red onion
• 1 cup cherry tomatoes, halved
• 1/2 cup shredded purple cabbage
• 2 tablespoons chopped cilantro
• Salt and pepper to taste
• Olive oil

Steps

1. 1 Preheat oven to 425°F.
2. 2 Pat salmon dry, season with blackened seasoning, and drizzle with olive oil.
3. 3 Bake salmon for 10 minutes or until desired doneness.
4. 4 While salmon cooks, mix avocado, Greek yogurt, lime zest and juice, cumin, and chili powder for the crema.
5. 5 Combine quinoa, diced red onion, cherry tomatoes, and purple cabbage in bowls.
6. 6 Top quinoa mixture with cooked salmon.
7. 7 Drizzle avocado crema over the salmon.
8. 8 Garnish with cilantro and serve immediately.

Equipment

• Baking sheet
• Mixing bowl
• Spatula
• Measuring cups and spoons

Variations

• Substitute quinoa with cauliflower rice for a low-carb option.
• Add a fried egg on top for a protein boost.

Substitutions

• If Greek yogurt is a concern, use mayonnaise for the crema.
• Swap salmon for blackened chicken breast for a non-seafood option.

Pairings

• Steamed asparagus
• Green salad
• Sauvignon blanc

Nutrition

Tips

• For extra flavor, marinate the salmon in lime juice and olive oil for 30 minutes before seasoning.
• Adjust the spice level of the blackened seasoning to your preference.

Storage

Store in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave or enjoy cold.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge before reheating.

Serving Suggestions

• Pair with a side of steamed asparagus or a simple green salad.
• Serve with a chilled glass of sauvignon blanc.

FAQ