Blackened Salmon Bowls with Avocado Sauce
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.
Servings: 3 servings
Ingredients
- 1/2 cup dry quinoa rinsed
- 1 bunch lacinato kale roughly chopped
- 1 tsp. coconut sugar sub for brown sugar
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 1 tsp garlic powder
- 1/4 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**
- 1/2 ripe avocado
- 1/3 cup water
- 1/4 cup each basil and cilantro
- Juice of 1 lime
- 1/4 tsp. kosher salt
- Pinch of freshly ground black pepper
Instructions
- Cook quinoa according to package instructions in vegetable broth or water.
- Place kale in a large bowl. Add cooked quinoa to kale and toss to combine. Kale will soften from heat of quinoa. Set aside.
- Combine coconut sugar, smoked paprika, chili powder, garlic powder, 1/4 tsp. salt, and lime zest in a small bowl. Mix to combine. Rub spice mixture evenly on salmon.
- 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.
- Place avocado sauce ingredients in a blender. Blend until smooth, adding extra water in 1 tbsp. increments if needed, until desired consistency is achieved.
- 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.