Blackened Salmon with Kale, Asparagus and Feta
These Salmon filets are dredged in a flavorful spice mixture, cooked to perfection and served over sautéed kale and asparagus. The perfect healthy lunch or dinner – serve over noodles, rice or quinoa, cauliflower rice for Paleo options.
Serves 2
Cooking time: 30 minutes
Ingredients
- 2 tsps Paprika
- 1 tsps Dried Parsley
- 1 tsps Dried Oregano
- ½ tsps Salt
- ½ tsps Black Pepper
- ¼ tsps crushed chilli flakes, optional
- 2 Salmon Filets
- 1tbs Olive Oil, divided
- 2 handfuls of kale
- 6 pieces of asparagus
- 2 Oranges
- 100g Noodles cooked to packaging directions
- tsp soy sauce
- Sprinkling of feta
Method
- In a bowl, combine the paprika, dried parsley, chilli flakes and oregano with salt and pepper. Press the flesh (topside) of the salmon filets into the spice milk, pressing to make sure they are well coated.
- In a medium saucepan, heat half the olive oil until very hot. Add the salmon filets flesh side down and cook for 3 minutes per side. Remove from the skillet and place until the grill at 160 degrees for 10 minutes or until the fish is just cooked through and flaky.
- Heat the remaining olive oil in the same pan and add in the kale and asparagus. Season lightly with salt and pepper and stir it around the pan until it begins to wilt. Squeeze the juice of two oranges over the vegetables.
- Cook the noodles to package instructions.
- Assemble your bowls! Add your base – in this case noodles with a drop of soy sauce; top it with a generous portion of kale and asparagus and then top with a filet of salmon and sprinkle with a generous helping of feta.
- Enjoy!
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