Lunch: Blackened Salmon with Corn, Tomato, and Avocado Salad

Recipe by Anna Watson Carl The smoky char from this blackened salmon recipe is one seriously addictive game-changer.

This recipe includes superfoods such as:

Salmon

Health benefits of Blackened Salmon with Corn, Tomato, and Avocado Salad

Salmon is an excellent source of omega-3 fatty acids, which are crucial for reducing inflammation and promoting cardiovascular health. It is also rich in vitamin D, which helps regulate insulin levels and improve mood, both of which are important for managing PCOS symptoms. Additionally, salmon provides a good amount of B vitamins, particularly B12, which supports energy production and helps maintain healthy nerve function. Including salmon in your diet can help balance hormones, reduce inflammation, and support overall well-being.

Ingredients

4 5 oz. pieces wild salmon
1 1/2 tsp. coriander
1 1/2 tsp. brown sugar
1 1/2 tsp. chili powder
kosher salt
6 tbsp. extra-virgin olive oil
1/2 shallot, thinly sliced
3 tbsp. red wine vinegar
3 ears of corn, kernels removed
1/2 pt. red grape tomatoes, halved
1/2 pt. yellow table tomatoes, halved
1 1/2 avocados, diced
1/4 c. finely chopped cilantro
Black pepper

Instructions

Preheat oven to 400 degrees F. Arrange salmon skin-side down on plate.
In a small bowl, whisk together coriander, brown sugar, and chili powder and season with salt. Rub mixture into salmon.
Place shallots and red wine vinegar in small bowl and let sit. In large bowl, stir together corn, tomatoes, avocados, and cilantro.
Heat 3 tablespoons olive oil in large non-stick ovenproof skillet over medium-high heat until nearly smoking. Sear salmon fillets skin-side up 2 minutes. Flip, then transfer skillet to oven and cook 3 minutes more or until salmon is just cooked through.
Add red wine vinegar and shallots to corn mixture, along with remaining 3 tablespoons olive oil. Season with salt and pepper.

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