Blackened Salmon Salad

bowls of salad and dressing with salmon

Best Blackened Salmon Salad

I am always excited to create fun and delicious recipes for Lauren Conrad Co.. This one I created was to use their new tabletop collection line at Kohl’s. It’s now sold out, but hopefully we’ll see some new collections in the upcoming years. These were beautiful and so fun.

I love creating salad recipes, but often do it more for personal use instead of on this site. However, I find that salads can be really specific because there are so many toppings you can change around. I am going to tell you my favorite way to compose this particular salad, but of course, if you need to change up a few of the toppings to fit your dietary needs, feel free!

Also, this recipe has a lot of different components to it. So, if you’re in a time crunch, you can make it simpler by buying premade dressings and seasonings.

Table of Contents

Tasty Dinner for Two

I love making smaller recipes. Although my main thing is large recipes for groups and parties, I tend to make these types of small batch or meals for two the most. It’s just myself and my partner who live together. Some recipes are great for leftovers, like lasagna, casseroles, etc. However, salad or fish, not my favorite leftovers. So, this recipe is perfect for 2 servings.

This recipe makes 2 servings, however, there will likely be left over dressing and seasoning that you can definitely use for other meals.

Best Lettuce for Salad

Greens are one of those things I feel like everyone has preferences with. My sibling, Rachel for example, used to live and breathe iceberg lettuce. However, I will never go near the stuff. My favorite lettuce types are dark greens. I love kale, spinach, spring mix. In this recipe I use a mix of spring mix and kale. These greens are usually much healthier for you than something like iceberg and have more nutrients. Taste of them is completely up to you however. If you hate spinach, then use a spring mix or kale. Try out different dark leafy greens to find your favorites.

Massaging Kale

However, I will say that many kale haters out there I think come from the fact that they are eating kale without massaging it. Once you clean and dry your kale, you should tear/cut it, if not already cut, place into a bowl and massage it. Almost like you are kneading bread. This breaks down the kale making it 1) easier to digest, but 2) creates a softer texture 3) makes the lettuce less bitter.

salmon on salad with avocado

What does it mean to blacken fish?

To blacken fish, you will be coating the fish in a mix of herbs and seasonings. Sometimes you’ll coat it in butter or oil first and then toss in the seasoning mixture. However, I like to leave mine dry, then coat in the seasoning mixture (here I use my favorite homemade fajita seasoning), then place into a hot pan with olive or avocado oil. To blacken it means your final product, the outside of the fish will be “black” with seasoning.

How do you know if salmon is cooked?

People do prefer their fish cooked at different “doneness” and that is fine. However, to test it without cutting your fillet open, you just want to gently push the thickest part of the fish, if it separates along the side of the fillet (you’ll see those white strips of fat somewhat coming apart from the flesh) you should be good to go. In a medium/hot pan it will take one fillet about 4 minutes on each side to cook through.

How should I store excess dressing?

Place it in an airtight container, like a mason jar, and place in the fridge. Use it within 1-2 weeks. Shake well before using again as ingredients might separate.

salmon in salad

What is in Fajita Seasoning?

Ingredients:

  • 1 Tablespoon chili powder
  • 2 teaspoons salt
  • 2 teaspoons smoked paprika
  • black pepper
  • cumin
  • garlic powder
  • onion powder
  • 1/2 teaspoon cayenne

Directions:

  1. Mix all ingredients together in one bowl. Store in a clean dry container.

How to Make Spicy Avocado Cilantro Dressing

Ingredients:

  • 2 avocados
  • 1 lime, juiced
  • 1 jalapeno, deseeded
  • ½ cup cilantro, loosely packed
  • ¼ tsp garlic, minced (1-2 cloves)
  • 4 Tablespoons avocado oil
  • 3 Tablespoons apple cider vinegar
  • ½ cup water
  • ½ teaspoon of fajita seasoning
  • 1 tsp salt

Directions:

  1. Place all ingredients into a food processor or blender. Blend until smooth. Store in a clean container in the refrigerator.

Making a Blackened Salmon Salad

Ingredients:

  • 4 cups kale, massaged
  • 2 cups mixed greens
  • ¼ cup cilantro, loosely packed
  • 8 oz cooked black beans
  • ½ bell pepper
  • 8 oz of cherry tomatoes
  • ¼ red onion
  • ½ cup spicy avocado cilantro dressing
  • 1 avocado
  • 2 tablespoon sunflower seeds

Directions:

  1. Toss greens, beans, pepper, tomatoes, onion, and dressing.
  2. Place onto dishware. Top with sliced avocado and sunflower seeds.

How to Cook Salmon

Ingredients:

  • 3 tablespoons avocado oil
  • 8 oz fresh salmon, sliced into 2 fillets
  • 1 Tablespoon fajita seasoning

Directions:

  1. Remove salmon from package onto a plate with a towel to dry the fish off. Allow fish to come to room temperature.
  2. Rub fajita seasoning onto the salmon.
  3. Heat avocado oil in a pan on the stove over medium heat.
  4. Place salmon fillets into the warm pan flesh side down. Cook for about 4 minutes, then flip. And cook skin side down for 4 minutes.
  5. Remove from heat and place on top or next to the salad. Serve and enjoy!
salmon on salad in two bowls

Blackened Salmon Salad Nutritional Facts

So, the facts below are a little off because it lumps together all the salad dressing, which you will not use all of it. The calories, fat, etc. are all effected by this. You’re probably looking at closer to 600-800 calories. However, you can of course put all of this into a nutrition calculator for what you use exactly.

FAQs for Blackened Salmon Salad

How do I tell if the salmon is cooked?

People do prefer their fish cooked at different “doneness” and that is fine. However, to test it without cutting your fillet open, you just want to gently push the thickest part of the fish, if it separates along the side of the fillet (you’ll see those white strips of fat somewhat coming apart from the flesh) you should be good to go. In a medium/hot pan it will take one fillet about 4 minutes on each side to cook through.

How should I store excess dressing?

Place it in an airtight container, like a mason jar, and place in the fridge. Use it within 1-2 weeks. Shake well before using again as ingredients might separate.

Can I swap ingredients?

I would not recommend swapping ingredients in any part of this recipe except for the salad ingredients. If you don’t like tomatoes or avocados, etc. feel free to swap those out for something else. If you change ingredients in the dressing or fajita seasoning, this would change the overall flavors and development of this recipe.

Other Recipes to Try

bowls of salad with forks
bowls of salad and dressing with salmon

Blackened Salmon Salad

5 from 2 votes
Print Pin Rate
Course: Main Course, Salad
Cuisine: American
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Servings: 2 servings
Author: Amanda Wilens

Ingredients

Fajita Seasoning Ingredients:
  • 1 Tablespoon chili powder
  • 2 teaspoons salt
  • 2 teaspoons smoked paprika
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne
Spicy Avocado Cilantro Dressing Ingredients:
  • 1 avocado
  • 1/2 lime juiced
  • 1/2 jalapeno deseeded
  • 1/4 cup cilantro loosely packed
  • ¼ tsp garlic minced (1-2 cloves)
  • 2 Tablespoons avocado oil
  • 1 1/2 Tablespoons apple cider vinegar
  • 1/4 cup water
  • 1/4 teaspoon fajita seasoning
  • 1/2 tsp salt
Salad Ingredients:
  • 4 cups kale massaged
  • 2 cups mixed greens
  • ¼ cup cilantro loosely packed
  • 8 oz cooked black beans
  • ½ bell pepper
  • 8 oz cherry tomatoes
  • ¼ red onion
  • ½ cup spicy avocado cilantro dressing
  • 1 avocado
  • 2 tablespoon sunflower seeds
Salmon Ingredients:
  • 3 tablespoons avocado oil
  • 8 oz. salmon sliced into 2 fillets
  • 1 Tablespoon fajita seasoning

Instructions

Fajita Seasoning Instructions:

  • Mix all ingredients together in one bowl. Store in a clean dry container.

Spicy Avocado Cilantro Dressing Instructions:

  • Place all ingredients into a food processor or blender. Blend until smooth. Store in a clean container in the refrigerator.

Salad Directions:

  • Toss greens, beans, pepper, tomatoes, onion, and dressing.
  • Place onto dishware. Top with sliced avocado and sunflower seeds.

Salmon Directions:

  • Remove salmon from package onto a plate with a towel to dry the fish off. Fish should be thawed if frozen.
  • Rub fajita seasoning onto the salmon.
  • Heat avocado oil in a pan on the stove over medium heat.
  • Place salmon fillets into the warm pan flesh side down. Cook for about 4 minutes, then flip. And cook skin side down for 4 minutes.
  • Remove from heat and place on top or next to the salad. Serve and enjoy!

Notes

  • How to tell if salmon is cooked: People do prefer their fish cooked at different “doneness” and that is fine. However, to test it without cutting your fillet open, you just want to gently push the thickest part of the fish, if it separates along the side of the fillet (you’ll see those white strips of fat somewhat coming apart from the flesh) you should be good to go. In a medium/hot pan it will take one fillet about 4 minutes on each side to cook through.
  • How should I store excess dressing? Place it in an airtight container, like a mason jar, and place in the fridge. Use it within 1-2 weeks. Shake well before using again as ingredients might separate.
  • Swap Salad Ingredients: I would not recommend swapping ingredients in any part of this recipe except for the salad ingredients. If you don’t like tomatoes or avocados, etc. feel free to swap those out for something else. If you change ingredients in the dressing or fajita seasoning, this would change the overall flavors and development of this recipe.

Nutrition

Calories: 1150kcal | Carbohydrates: 76g | Protein: 48g | Fat: 80g | Saturated Fat: 10g | Cholesterol: 62mg | Sodium: 3225mg | Potassium: 3214mg | Fiber: 29g | Sugar: 8g | Vitamin A: 18470IU | Vitamin C: 266mg | Calcium: 323mg | Iron: 10mg
Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes