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Blackened Salmon with Greek Salsa + Toasted Quinoa

Hearty and totally heart healthy! I adapted this recipe was from the cozy apron, meaning I added a lot more veggies. Now everyone say it with me, yes for more veggies!! Ok, Ok now that you’re all excited. Heres the scoop on the food, starting with the Greek salsa.

Greek Salsa: 2 cups finely small, cherry tomatoes 2 cups finely diced English cucumber or 1 cucumber 1 yellow pepper diced small 10 kalamata olives diced small 1 red onion 4 teaspoon chopped fresh dill 4 teaspoons chopped flat-leaf parsley

Instructions: Toss and set aside. I prepped this first to let all the juices marinade.

Sun-dried tomatoes would also be a fabulous addition here.

Blacken Salmon: 2 Pounds of Salmon or Chicken I actually did a mix of both 3 teaspoons smoked paprika 3 teaspoons garlic 2 teaspoons onion 1 teaspoon cumin 1 teaspoon coriander 1 teaspoons black pepper ¼ teaspoon cayenne pepper 2 teaspoon lemon zest Salt to taste


Toss spices together and pack it on your poultry and salmon. Bake at 425 till salmon flakes easily, and till chicken is no longer opaque. Toasted Quinoa: 2 cups quinoa 2 Tablespoons walnut oil 2 cloves of garlic 4 tablespoons chopped parsley

Instructions: 1.Place a pan or pot on the stove and heat to medium. Once heated add in oil. Toast quinoa over the stove till quinoa is light brown, stirring often.

2.Add garlic and stir till aromatic for about 1 minute. Add in 4 cups of water and cook for 15 minutes or according to instructions.

3. Once cooked remove from heat and combined in parsley.

Lay down a bed of greens, I used romaine, and serve it on up! Oh I forgot to mention I added a little drizzle of Tahni on mine.

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