Photo by Katrina Scott and Karena Dawn
Tame spicy baked salmon with a sweet pineapple–bell pepper salsa. Want to ramp up the heat even more? Leave the seeds in the jalapeño.
Ingredients
For the salmon:
1 tablespoon ground paprika
1 teaspoon garlic granules
1 teaspoon dried thyme
Pinch of ground cayenne
1/4 teaspoon ground black pepper
6 ounces salmon
Coconut oil spray
For the salsa:
1/4 cup chopped fresh pineapple
1/4 cup chopped bell pepper
1 jalapeño, seeded and diced
1/2 cup diced red onion
Juice of 1 lime
Pinch of salt
Preparation
Step 1
Preheat the oven to 375°F.
Step 2
In a bowl, combine the blackening seasoning: the paprika, garlic granules, thyme, cayenne, and black pepper. Rub the seasoning onto all sides of the salmon.
Step 3
Coat a baking sheet with the coconut oil spray, then place the seasoned salmon on the sheet and bake it for 25 to 30 minutes, or until the salmon is firm but not dry.
Step 4
While the salmon is baking, prepare the salsa. Combine all the salsa ingredients in a bowl and let the flavors meld at room temperature until the salmon is ready. Top the cooked salmon with half the salsa, and reserve the other half in the fridge.
From Tone It Up | Balanced and Beautiful: 5-Day Reset for Your Body, Mind, and Spirit © 2018 by Katrina Scott and Karena Dawn. Published by HarperOne, an imprint of HarperCollins Publishers.
Buy the full book from HarperCollins or from Amazon.
Recipe notes
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