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Coconut rice and yogurt sauce shown with salmon
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5 from 11 votes

Blackened Salmon with Avocado Ranch

Blackened Salmon with Avocado Ranch and coconut rice is the ultimate 30 minute meal. Enjoy as a nutritious and flavorful lunch or weeknight dinner the whole family will love.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mediterranean
Servings: 4

Equipment

  • Large skillet
  • Food processor or blender
  • Small saucepan with lid

Ingredients

  • 4 (6-oz.) salmon fillets
  • 2 Tbsp. extra-virgin olive oil
  • 1 Tbsp. smoked paprika
  • 1 tsp. garlic powder
  • 1 tsp. dried oregano
  • 1/4 to 1/2 tsp. cayenne pepper (depending on desired level of spice)
  • 1 tsp. kosher salt, divided
  • 1/4 tsp. black pepper
  • 1 cup canned coconut milk (full-fat or light)
  • 1 cup white basmati or Jasmine rice, rinsed

Avocado Ranch

  • 1/2 medium ripe avocado
  • 1/2 cup plain full-fat Greek yogurt or sour cream
  • 1/4 cup fresh parsley leaves
  • 1 Tbsp. fresh dill (or 1/2 tsp. dried dill)
  • 2 Tbsp. fresh lemon juice
  • 1 garlic clove (or 3/4 tsp. garlic powder)
  • 1/2 tsp. onion powder
  • 1/4 tsp. each kosher salt and black pepper (or more to taste)

Instructions

  • Pat salmon dry with a paper towel. In a small bowl, combine paprika, garlic powder, oregano, cayenne, 1/2 tsp. of the salt, and black pepper. Drizzle salmon with 1 Tbsp. of the olive oil, and rub spice mixture evenly over flesh. Let rest 10 minutes.
  • Meanwhile, heat coconut milk, 1 cup of water, rice, and remaining 1/2 tsp. salt in a small saucepan over high. Bring to a boil, then reduce heat to low. Cover and cook 15 to 17 minutes, or until the rice is creamy and all liquid is absorbed.
  • While rice cooks, prepare Avocado Ranch by combining all ingredients in a small blender or food processor; blend until smooth. (If mixture is too thick, add 1 to 2 Tbsp. water.)
  • Heat remaining 1 Tbsp. olive oil in a large skillet (preferably cast-iron) over medium-high. Once hot, add salmon fillets, flesh side-down, and cook 2 to 3 minutes. Use a spatula to turn the salmon to the other side. Cook until the skin becomes crispy, about 2 to 3 minutes, depending on thickness. Serve salmon with coconut rice and Avocado Ranch.

Notes

Avocado Ranch can be made up to two days in advance.
Wild salmon is leaner than farm-raised, and may require less cooking time. Pull it from the heat when the flesh feels firm and easily flakes.
*I love serving this dish with a simple cucumber-tomato salad (chopped English cucumber, halved cherry tomatoes, minced red onion, seasoned rice vinegar, olive oil, a pinch of dried herbs, salt and black pepper).

Nutrition

Calories: 581kcal | Carbohydrates: 41g | Protein: 43g | Fat: 28g | Saturated Fat: 9.5g | Sodium: 740mg | Fiber: 3g | Sugar: 2g