This is my favorite way to prepare salmon. The herb seasoning results in a savory, spiced salmon that’s super delicious. (It’s also a perfect seasoning for chicken.)
Serves 2
Ingredients
1 salmon fillet (I prefer river salmon or wild)
1/8 t. salt
1/8 t. pepper
1/8 t. cayenne pepper
1/2 t. fresh thyme, finely minced
1 clove garlic, minced
2 T. olive oil
1 zucchini, chopped
1/2 yellow onion, chopped
1/3 red bell pepper, chopped
1 small vine ripe tomato, chopped
1/2 avocado, cut into 1/2″ squares
goat/sheep’s feta
salt & pepper to taste
Directions
To sauté vegetables, warm 1 T. olive oil in a skillet and medium heat. Add onion and sauté for 3-4 minutes, until it begins to appear translucent. Add zucchini and bell pepper, and sauté for 4 minutes until they appear tender and begin to brown. Remove from heat and set aside.
To make blackened salmon, mix salt, pepper, cayenne pepper, thyme, and garlic in a small shallow bowl. Rinse salmon fillet and place into bowl to completely cover with herb mixture. Warm 1 T. olive oil in a skillet on medium heat, place salmon skin-side up and cover to cook for 5-6 minutes. Turn over to cook on skin-side for approximately 5-6 more minutes, until meat is light pink and easily flakes apart when pulled with a fork. The cooking time will vary greatly based on the fillet’s thickness, so check the salmon throughout. Once cooked through, remove salmon from heat.
To assemble, place sautéed vegetables, salmon, tomato, and avocado in bowl and top with feta. Season with salt and pepper to taste. Enjoy!
