Cajun Salmon + Strawberry Avocado Salsa

This recipe for Cajun Salmon + Strawberry Avocado Salsa is the perfect weeknight meal! So full of flavors and so fun to eat! It’s paleo, gluten free, and dairy free!

I lost my voice. This is going on day two without a voice and it’s proving to be extremely difficult to parent without one. Like how do you respond to a toddler asking you a question from the next room? He keeps repeating it louder and louder waiting for a response. Then I run to the room and try to answer it using hand gestures or whispering as loudly as possible. Even though whispering is pretty painful in itself. 

Remind me to never lose my voice again. No amount of tea and honey seem to be helping.

I came up with a new way to eat salmon! What? You thought I had enough salmon recipes on my blog already? Nah. Why stop when you’re on a roll, right?

I love the spicy/sweet combo happening here and I love how easy it is to make. Did I mention the salsa? Strawberries and avocado should always be in salsa, maybe. 

Here’s how you make Cajun Salmon with Strawberry Avocado Salsa:

Make your quinoa by putting rinsed quinoa, water, sea salt, garlic powder, and onion powder in a saucepan. Bring it to a boil, then turn down the heat. Continue to simmer with the lid on until all the water is absorbed. You can also do this ahead of time if need be. 

While the quinoa is cooking, brush the salmon with melted coconut oil and pat the spices on top.

Place the remaining coconut oil in a pan over high heat. 

Place the fish top side down and cook for 3 minutes. 

Flip the fish so it’s skin-side down. Add the quinoa to the pan and continue to cook on high for 4 minutes. 

While the salmon is cooking, combine the avocado, strawberries, sesame seeds, agave, and sesame oil to a bowl and mix everything together. 

When the salmon is done cooking, add the strawberry and avocado on top. I sprinkled some additional sesame seeds and was good to go! 

Cajun Salmon + Strawberry Avocado Salsa

• Author: Lindsay// The Toasted Pine Nut
• Prep Time: 5
• Cook Time: 10
• Total Time: 15

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Description

This recipe for Cajun Salmon + Strawberry Avocado Salsa is the perfect weeknight meal! So full of flavors and so fun to eat! It’s paleo, gluten free, and dairy free!

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Ingredients

Quinoa

• 1/2 cup quinoa, rinsed
• 1 1/2 cup water
• 1/4 teaspoon sea salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

Salmon

• 2 salmon filets, 6 – 8 oz. each
• 4 tablespoons coconut oil, melted for brushing and cooking
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon cumin
• 1/4 teaspoon sea salt

Salsa

• 1/2 avocado, cut in cubes
• 2 strawberries, sliced
• 1 teaspoon white sesame seeds, plus extra for sprinkling
• 1 teaspoon agave nectar
• 1 teaspoon sesame oil

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Instructions

1. Make your quinoa by putting the rinsed quinoa, water, sea salt, garlic powder, and onion powder in a saucepan.
2. Bring to a boil, then turn down the heat.
3. Continue to simmer with the lid on until all the water is absorbed. You can also do this ahead of time if need be.
4. While the quinoa is cooking, brush the salmon with melted coconut oil and pat the spices on top.
5. Place the remaining coconut oil in a pan over high heat.
6. Place the fish, top side down, in the pan and cook for 3 minutes.
7. Flip the fish so it’s skin-side is down.
8. Add the quinoa to the pan around the fish and continue to cook on high for 4 minutes.
9. While the salmon is cooking, combine the avocado, strawberries, sesame seeds, agave, and sesame oil to a bowl and mix everything together.
10. When the salmon is done cooking, add the strawberry and avocado on top. I sprinkled some additional sesame seeds and was good to go!

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Notes

• serves 2

You guys are going to love this! It’s such a yummy combo of flavors!! Enjoy! xo