Blackened Salmon Bowls with Avocado Sauce
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 3 servings
Sweet and smoky blackened salmon pairs beautifully with protein-charged quinoa and earthy kale. Topped with zippy avocado sauce, these nutrient-packed bowls deserve a regular spot in your weekday meal rotation.
  • ½ cup dry quinoa, rinsed
  • 1 bunch lacinato kale, roughly chopped
  • 1 tsp. coconut sugar (sub for brown sugar)
  • ½ tsp smoked paprika
  • ½ tsp chili powder
  • 1 tsp garlic powder
  • ¼ tsp. kosher salt
  • Zest of 1 lime
  • 1 lb. wild-caught salmon, sliced into 3 filets
  • 1 Tbsp. extra-virgin olive oil
  • 1 cup cherry tomatoes, halved
  • 2 Tbsp. sunflower seeds
  • Optional topping: sliced avocado, basil
  • **Avocado Sauce**
  • ½ ripe avocado
  • ⅓ cup water
  • ¼ cup each basil and cilantro
  • Juice of 1 lime
  • ¼ tsp. kosher salt
  • Pinch of freshly ground black pepper
  1. Cook quinoa according to package instructions in vegetable broth or water.
  2. Place kale in a large bowl. Add cooked quinoa to kale and toss to combine. Kale will soften from heat of quinoa. Set aside.
  3. Combine coconut sugar, smoked paprika, chili powder, garlic powder, ¼ tsp. salt, and lime zest in a small bowl. Mix to combine. Rub spice mixture evenly on salmon.
  4. Heat oil in a large cast iron or nonstick skillet over medium-high. Add salmon, skin side-down, and cook 4 to 5 minutes. Carefully flip salmon over and cook 2 to 3 minutes. Transfer to a plate.
  5. Place avocado sauce ingredients in a blender. Blend until smooth, adding extra water in 1 tbsp. increments if needed, until desired consistency is achieved.
  6. Divide kale and quinoa mixture among 3 plates or shallow bowls. Top evenly with tomatoes and sunflower seeds. Add 1 salmon filet to each bowl. Drizzle avocado sauce evenly overtop.
Recipe by Dishing Out Health at