Blackened Salmon
Prep time:
15 minutes
Cook time:
20-25 minutes
Ingredients:
2-4 Wild Caught Salmon Filets (with skin)
Olive Oil
Cajun-style Seasoning OR
1 Tbsp Paprika
1 Tbsp Cayenne Pepper
1 Tbsp Thyme
1 Tbsp Oregano
1 Tbsp Sea Salt
1 Tbsp Black Pepper
Directions:
1-Mix the spices together and spread out on a plate.
2-Rub the flesh side of the salmon with a little olive oil and press the salmon (flesh side down) onto the spices – making sure that they are covered with spice.
3-Heat 2-3 Tbsp of oil in a pan over medium heat. Once it is hot (or smoking), turn off the burner.
4-Place the salmon flesh side down in the pan, on one layer, so they all have contact with the pan. Then 
turn the heat back on medium (about a 4) and cook for 2 minutes.
5-After 2 minutes, turn the heat down to medium-low (about a 2) and flip the salmon (I like to use tongs, but a spatula will do). The spiced, flesh side should be crispy.
6-Cover and cook at medium-low (~2) for another 15-20 minutes, skin should be crispy at this point.
Serve with-
Paleo Vegetable Medley
1 head Broccoli Florets (I like to keep about a 1-2” stem on them)
2 cups Baby Carrots (you can use regular too, just cut them down)
2-3 Zucchini (ends cut off, cut into ½” slices)
2 Garlic Cloves (minced)
1 tsp Lemon Juice
¼ tsp Lemon Zest
¼ tsp Chili Flakes (leave these out if you don’t like a little spicy)
½ tsp Sea Salt (or to taste)
½ tsp Pepper (or to taste)
2 Tbsp Extra Virgin Olive Oil
**You can substitute the seasonings here and use our Pesto instead as well!
Preheat the oven to 400 degrees Fahrenheit.
Toss all ingredients together in a bowl. Spread out on a baking sheet.
Bake for 15-25 minutes
(15 will be crunchy – Angel’s favorite, 20 is my favorite, 25 will be completely cooked soft and smushy).
