Blackened Salmon with Zucchini
Blackened salmon coated in Cajun spices, cooked to perfection in butter, and paired with simple sautéed zucchini makes a simple but delicious dinner!
Servings: 4
Calories: 323.63kcal
Equipment
- Color Cutting Boards
- Nonstick Fry Pans
- Cast Iron Skillet
- Chef's Knife
Ingredients
Cajun Seasoning
- 2 tsp smoked paprika $0.20
- 1 tsp dried thyme $0.10
- 1 tsp dried oregano $0.10
- 1/2 tsp ground cumin $0.05
- 1/4 tsp cayenne $0.02
- 1/2 tsp garlic powder $0.05
- 1/2 tsp onion powder $0.02
- 1/4 tsp freshly cracked black pepper $0.02
- 1/4 tsp salt $0.02
Salmon and Zucchini
- 1.3 lbs. salmon $10.65
- 2 Tbsp butter $0.26
- 1 Tbsp cooking oil $0.04
- 1.3 lbs. zucchini $1.79
Instructions
- Combine the spices for the Cajun seasoning in a bowl (smoked paprika, thyme, oregano, cumin, cayenne, garlic powder, onion powder, salt, pepper).
- Remove the skin from the salmon, then cut it into four equal-sized portions (if not already cut). Generously coat all sides of the fish in the prepared Cajun seasoning.
- Slice the zucchini into half-rounds and set aside.
- Add the butter and cooking oil to a skillet and heat over medium-high. When the skillet is hot and the butter is melted and foaming, add the salmon pieces. Cook the salmon for 5-7 minutes on each side, or until a dark brown crust forms and the salmon is cooked through*.
- Remove the cooked fish to a clean plate. Add the sliced zucchini to the skillet in its place. Quickly sauté the zucchini in the residual butter and spices until it is tender. Serve the salmon and zucchini immediately.
See how we calculate recipe costs here.
Notes
*The FDA recommends an internal temperature of 145ºF for fish.
Nutrition
Serving: 1g | Calories: 323.63kcal | Carbohydrates: 6.35g | Protein: 31.48g | Fat: 19.3g | Sodium: 405.18mg | Fiber: 2.3g