Recipe
Cajun Salmon + Strawberry Avocado Salsa
Cajun Salmon + Strawberry Avocado Salsa is the perfect weeknight meal! It’s full of flavors, gluten free, and a crowd pleaser!
Prep: 5Cook: 10Total: 15
Servings: serves 2
Ingredients
Quinoa
- 1/2 cup quinoa, rinsed
- 1 1/2 cup vegetable broth
- 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
Instructions
- Put the rinsed quinoa, broth, sea salt, garlic powder, and onion powder in a medium pot.
- Bring to a boil, then turn down the heat to medium-low.
- Continue to simmer the quinoa with the lid on until all the broth is absorbed. You can also prep this ahead of time.
- 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, in the pan and cook for 3 minutes.
- Flip the fish so it’s skin-side is down.
- Cover the pan with a lid and 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, plate the quinoa, add the fish on top and add the strawberry and avocado on top. Sprinkle with some additional sesame seeds and enjoy!
Nutrition Info:
- Serving Size: 1 filet
- Calories: 972
- Sugar: 17.2g
- Sodium: 1159mg
- Fat: 59.6g
- Saturated Fat: 31.2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 49.7g
- Fiber: 6.7g
- Protein: 60.4g
- Cholesterol: 112mg
