Blackened Salmon Salad with Jalapeno Lime Vinaigrette

I’ve launched a series of Instagram videos featuring salads that don’t suck. I’m featuring some of my favorite recipes on my blog too, starting with this tasty Blackened Salmon Salad recipe complete with an incredible jalapeno lime vinaigrette. This post may contain affiliate links. Please see my disclosures.

I recently learned that every human should consume about one pound of fruits and vegetables each day, and I know I don’t consume nearly enough.

In an effort to consume more produce, as well as create gluten-free recipes that don’t suck, I’ve come up with a series of salad recipes that I promise you’ll love – and so will your kids.

In fact, when I started the series, I was making salads for myself. But then my husband and kids got wind of what I was doing, and before long, they began begging me to make “extra” for them, too. I can’t keep enough fruits and vegetables in the house these days to satisfy my kids’ appetites.

Today I’m sharing a super tasty blackened salmon salad with you, complete with my jalapeno lime dressing. To make preparation easier, I recommend doubling or tripling the dressing recipe ahead of time and using it as needed. This way you’re not rushing to make the salmon, salad and dressing at the same time.

Remember, preparing food takes time and lots of love. Chop those veggies and don’t be afraid of making a mess. Eating right is a messy job and a lot harder than smashing some deli meat between two pieces of bread.

My recipe makes enough for two people, so be sure to double or triple it if you’re feeding a crowd.

For the Salmon

To make the blackened salmon, combine the following spices in a small bowl and mix them together. This will be enough seasoning to cover two .25 ounce filets.

• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp oregano, dried
• 1/2 tsp cayenne pepper
• 1/4 tsp kosher salt
• Fresh cracked pepper, to taste

Add your salmon fillets skin-side down to a foil-lined and greased baking sheet. Spray or brush avocado oil on top of the salmon fillets.

Sprinkle the spice mix on top of the salmon fillets, rubbing the mixture all over the salmon on each side until it’s fully covered.

Bake the salmon in a 375º F preheated oven for about 14-15 minutes, then turn the oven temperature to broil (high) and broil for another 1-2 minutes until the top is cooked through and slightly blackened*. Remove from oven and set aside until you’re ready to enjoy your salad.

*Remember, blackened refers to the seasonings on top and the fish does not need to be burned to be considered “blackened.”

View this post on Instagram

A post shared by Jennifer Finke | Good For You Gluten Free (@goodforyouglutenfree)

For the Vinaigrette

To make the jalapeno lime vinaigrette, combine the following ingredients in a food processor or high-speed blender. This recipe will work for about 4 servings of salad depending on how much you like, so save what you don’t use for another day. You will definitely want to enjoy this dressing again!

• 1 small-medium jalapeno, seeded and stem removed
• 1-2 garlic cloves (1 large or 2 small), peeled
• 2 tbsp parsley, fresh
• 4 tbsp cilantro, fresh
• 1/2 cup olive oil
• 1 tbsp red wine vinegar
• 1 tbsp dijon mustard
• 1 lime, juiced
• Kosher salt, to taste (about 1/4 tsp)

Blend all of the ingredients in your food processor until smooth, about 1 minute on high speed. Move the dressing to a glass jar and store any unused vinaigrette in the fridge for 1-2 days.

For the Salad

You can have fun with his salad and add any fruits and vegetables you like. I find the following combination of ingredients to be super delicious; somehow these ingredients just work together.

In the winter, I omit mangos and substitute with mandarin oranges or cut-up fuji apple chunks. Eat what’s in season.

• 1 head of romaine lettuce, chopped into small bits
• 1/2 mango, seeded and sliced into small chunks
• 12 cherry tomatoes, sliced into small bits
• 4 tbsp red onion, finely chopped
• 1/4 cup corn, fresh from the cob or canned
• 1/2 avocado, pitted and cut into small chunks

Assembling Your Salad

Layer your salad, starting with the lettuce and then adding all the other vegetable and fruit fixings on top. Top with the blackened salmon and a drizzle of the jalapeno lime vinaigrette. Enjoy!