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Blackened Salmon with Summer's End Panzanella Salad

Print Recipe
Course Salad, Dinner, Lunch
Keyword salmon, summer, cajun
Calories 2820

Ingredients

BLACKENED SALMON

  • 1 salmon (6-7 oz filet)
  • 4 Tbsp. blackening seasoning (or Cajun seasoning)
  • 2 Tbsp. olive oil

SUMMER’S END PANZANELLA SALAD

  • 3-4 cups bread (cubed)
  • 2 Tbsp. olive oil
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • 8 cherry tomatoes (halved)
  • 1 small zucchini (halved lengthwise, then cut into half moons)
  • 1-2 radish (thinly sliced)
  • 1/2 fennel bulb (thinly sliced)
  • 3 Tbsp. chopped parsley
  • 2 Tbsp. olive oil mixed with juice from one lemon

Instructions

BLACKENED SALMON

  • Heat oil in nonstick sauté pan over medium high heat, until smoking.
  • Season salmon on both sides with blackening seasoning.
  • Place salmon in heated oil and sear for 4 minutes.
  • Flip salmon over and place in preheated 400°F oven and cook another 6-7 minutes, until cooked to your liking.

SUMMER’S END PANZANELLA SALAD

  • Preheat oven to 400 °F.
  • Toss bread with olive oil, salt and pepper. Spread into a baking pan and cook in oven until toasted, 6-8 minutes.
  • While bread is toasting, place all veggies and herbs in a bowl.
  • Remove bread from oven, then roast veggies for 5 minutes.
  • Place toasted bread cubes and veggies into a bowl and toss with the oil/lemon juice mixture. Plate veggies and add salmon to serve.

Nutrition

Calories: 2820kcal | Carbohydrates: 361g | Protein: 116g | Fat: 103g | Saturated Fat: 15g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 51g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 21211mg | Potassium: 3399mg | Fiber: 37g | Sugar: 54g | Vitamin A: 5038IU | Vitamin C: 141mg | Calcium: 1081mg | Iron: 33mg