Blackened Salmon w/ Southwestern Corn Salad

BLACKENED SALMON w/ SOUTHWESTERN CORN SALAD😍

The easiest summer meal, perfect for hot nights outside. This smoky spicy salmon pairs so well with this fresh corn, cherry tomato, and avocado side salad you’ll be wanting to eat it on repeat all summer long! Air fryer and grill friendly so you don’t have to turn on your oven, literally perfect in every way.

Serves 2.

Ingredients:

For the Blackened Salmon:

• 2 salmon filets

• Avocado oil spray

• 3 tsps blackened seasoning (storebought or homemade recipe below - this will make more than you need for this recipe, but you can store in an airtight jar for months)

• 1 tbsp paprika

• 1 tbsp smoked paprika

• 1 tbsp Ancho Chile powder

• 1 tbsp garlic powder

• 1 tsp celery salt

• 1 tsp white pepper

• 1 tsp cayenne

For the Southwestern Corn Salad:

• 1 cup sliced cherry tomatoes

• ¾ cup frozen roasted corn, defrosted

• 1 avocado, cubed

• ½ can black beans (optional)

• Juice from 1-2 limes

• 1 tbsp olive oil

• ¼ tsp garlic powder

• Salt to taste

Directions:

For the Blackened Salmon w/ Southwestern Corn Salad:

• For Air Fryer: Preheat your air fryer at 400 for 5 minutes. Season the salmon liberally with the blackened seasoning and a pinch of salt. Spray with avocado oil spray and air fry at 400 for 5-6 minutes depending on the thickness of your filets.

• For Oven: Preheat the oven to 425 degrees. Season the salmon liberally with the blackened seasoning and a pinch of salt. Spray with avocado oil spray and bake on a lined sheet pan at 425 for 12-13 minutes depending on the thickness of your filets.

• While the salmon is cooking, make the corn salad by adding the cherry tomatoes, corn, black beans, avocado, garlic powder, olive oil, salt, and lime juice to a bowl. Toss and taste to adjust seasoning. Add more lime juice or salt to taste.

• Serve the salmon with the corn salad and enjoy!