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Blackened Salmon Bowls with Avocado Sauce | dishingouthealth.com

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.
Course Entree
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 servings


  • 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


  • 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.