Blackened Salmon with Pineapple Pico

SERVINGS

1 serving

INGREDIENTS

  • Salmon
  • coconut oil spray

  • 6

    oz. salmon

  • Seasoning
  • (we love using McCormick for all the spices!)

  • 1

    Tbsp paprika

  • 1

    tsp garlic granules

  • 1

    tsp dried thyme

  • pinch cayenne pepper

  • 1/4

    tsp dried thyme

  • pinch cayenne pepper

  • 1/4

    tsp black pepper

  • Coconut Quinoa
  • 1/4

    cup uncooked quinoa

  • 1/2

    cup light coconut milk, from a can

  • 1/4

    cup water

  • 1

    Tbsp unsweetened coconut flakes, optional

  • Pineapple Pico
  • 1/4

    cup fresh pineapple, chopped

  • 1/4

    cup chopped bell pepper

  • 1

    jalepeno, diced

  • 1/2

    cup red onion, diced

  • juice of 1 lime

  • pinch of salt

DIRECTIONS

STEP 1: Preheat the oven to 375 degrees.
STEP 2: Combine the blackening seasoning in a bowl. Rub the seasoning on the salmon so that it covers all sides. Spray a baking sheet with coconut oil spray, place salmon on baking sheet and put it in the oven for 25-30 minutes, or until salmon is done cooking.
STEP 3: In a pan over medium high heat, add all the ingredients for the coconut quinoa except for the coconut flakes. Wait for liquid to start to boil, then reduce to a simmer and cover. Cook for 15 minutes.
STEP 4: Mix all the ingredients for the pineapple salsa in a bowl. Keep in the fridge for up to 4 days. The salsa makes enough for 2 servings.

AUTHOR NOTES

Featured from the TIU Bikini Series Nutrition Plan!

40.8 g protein  /  42.7 g carbs  /  22.9 g fat  / 8.8 g fiber  /  536 calories

Want even more delish recipes?! Join the Tone It Up Nutrition Plan! It’s packed with thousands of recipes that will help you reach your fitness goals!