Cajun Salmon + Strawberry Avocado Salsa


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




  • 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


  • 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


  • 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


  1. Make your quinoa by putting the rinsed quinoa, broth, 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. Cover and 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, plate the quinoa, add the fish on top and add the strawberry and avocado on top. I sprinkled some additional sesame seeds and was good to go!


  • serves 2