Description
A flavorful and healthy Blackened Salmon dish paired with smoky roasted vegetables, offering a perfect balance of spices and fresh produce. The salmon is seared to a blackened crust on the stovetop while the colorful medley of zucchini, red bell peppers, and red onions is roasted for a tender, caramelized side.
Ingredients
Scale
Salmon
- 8 salmon fillets
- 4 tbsp blackening seasoning
- 4 tbsp olive oil, divided
Roasted Vegetables
- 2 zucchinis, sliced
- 2 red bell peppers, sliced
- 2 red onions, sliced
- 2 tsp smoked paprika
- Salt and pepper, to taste
Garnish
- Lemon wedges
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables evenly.
- Prepare Vegetables: Toss the sliced zucchinis, red bell peppers, and red onions with 2 tablespoons of olive oil, smoked paprika, salt, and pepper until well coated. Spread them evenly on a baking sheet to ensure they roast uniformly and caramelize nicely.
- Roast Vegetables: Place the baking sheet in the preheated oven and roast the vegetables for 20–25 minutes, or until they are tender and slightly browned.
- Season Salmon: While the vegetables are roasting, rub each salmon fillet generously with the blackening seasoning to form a flavorful crust.
- Sear Salmon: Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned salmon fillets and sear them for 3–4 minutes per side until they develop a dark, blackened crust and are cooked through.
- Serve: Plate the blackened salmon on top of the roasted vegetables and garnish with fresh lemon wedges for a burst of citrus flavor.
Notes
- Use fresh salmon fillets for the best flavor and texture.
- Adjust blackening seasoning amount according to spice preference.
- Ensure the skillet is hot before adding salmon to achieve a perfect blackened crust.
- Vegetables can be mixed or matched based on availability or preference.
- For an even quicker meal, use pre-cut vegetables.
