Blackened Salmon with Herb Potatoes & Fresh Salad 🥗🔥

 

A wholesome, colorful plate with juicy seared salmon,

golden potatoes, and a crisp garden salad.

Prep Time: 15 minutes

Cook Time: 25 minutes

Servings: 2

Calories per serving: ~600 kcal

🛒 Ingredients

For the Salmon:

🐟 3 salmon fillets (approx. 120g each, skin-on or off)

🌶️ 1 tsp smoked paprika

🧄 1/2 tsp garlic powder

🧂 Salt & pepper to taste

🌿 1 tbsp fresh parsley, chopped

🥄 1 tbsp olive oil

For the Potatoes:

🥔 300g baby potatoes, halved

🧈 1 tbsp butter

🌿 1 tbsp chopped parsley or chives

🧂 Salt & black pepper

For the Salad:

🥬 2 cups arugula (rocket)

🍅 6 cherry tomatoes, halved

🥒 1/2 cucumber, thinly sliced

🥄 1 tbsp olive oil

🍋 1 tsp lemon juice or balsamic vinegar

🧂 Salt & freshly ground pepper

Plus:

🥦 1 cup steamed broccoli (optional side)

👨‍🍳 Instructions

Preheat oven to 200°C (392°F). Toss potatoes with

butter, salt, pepper, and herbs. Roast for 25 minutes,

flipping halfway.

Season salmon with paprika, garlic powder, salt, and

pepper. Pat the seasoning into the fillets.

Heat olive oil in a skillet over medium-high. Sear salmon

skin-side down first for 4–5 minutes, flip, then cook 2–3

more minutes until just cooked through.

Steam broccoli for about 5 minutes until bright green and

tender-crisp.

Combine salad ingredients in a bowl: arugula, cucumber,

tomatoes. Dress with olive oil, lemon juice, salt, and

pepper.

Plate the dish with salmon, potatoes, broccoli, and salad.

Garnish salmon with chopped parsley.

🔄 Tips & Variations

Use skin-on salmon for a crispier finish.

Add feta or avocado to the salad for extra creaminess.