Lunch: Blackened Salmon with Corn, Tomato, and Avocado Salad

Recipe by Anna Watson Carl The smoky char from this blackened salmon recipe is one seriously addictive game-changer.

This recipe includes fertility superfoods such as:

Salmon, Avocados

Health and fertility benefits of Blackened Salmon with Corn, Tomato, and Avocado Salad

Salmon is rich in omega-3 fatty acids and also one of the best sources of vitamin D. Keeping vitamin D levels up is important to women with PCOS. Avocados are anti-inflammatory in nature, as they contain omega-3 fatty acids which have been proven to reduce inflammation within the body. Those seeking to sop up more oil-based nutrients will want eat avocado, as they help with their absorption. Vitamins A, D, E, and K all fall into this category, and with each also playing a role in reducing inflammation, ensuring that they get absorbed into your body efficiently will aid you in repairing the damage done by the excess insulin that flows through your veins.

Ingredients

4 5 oz. pieces wild salmon
1 1/2 tsp. coriander
1 1/2 tsp. brown sugar
1 1/2 tsp. chili powder
kosher salt
6 tbsp. extra-virgin olive oil
1/2 shallot, thinly sliced
3 tbsp. red wine vinegar
3 ears of corn, kernels removed
1/2 pt. red grape tomatoes, halved
1/2 pt. yellow table tomatoes, halved
1 1/2 avocados, diced
1/4 c. finely chopped cilantro
Black pepper

Instructions

Preheat oven to 400 degrees F. Arrange salmon skin-side down on plate.
In a small bowl, whisk together coriander, brown sugar, and chili powder and season with salt. Rub mixture into salmon.
Place shallots and red wine vinegar in small bowl and let sit. In large bowl, stir together corn, tomatoes, avocados, and cilantro.
Heat 3 tablespoons olive oil in large non-stick ovenproof skillet over medium-high heat until nearly smoking. Sear salmon fillets skin-side up 2 minutes. Flip, then transfer skillet to oven and cook 3 minutes more or until salmon is just cooked through.
Add red wine vinegar and shallots to corn mixture, along with remaining 3 tablespoons olive oil. Season with salt and pepper.

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