BLACKENED HONEY SALMON & SUMMER VEGETABLES

BLACKENED HONEY SALMON & SUMMER VEGETABLES

I am in love with this meal! I have eaten it every night this week and am halfway tempted to make it again next week… it’s seriously that good. The combination of blackened seasoning and honey on the grilled salmon is simply mouthwatering. Pair it with quinoa cooked in bone broth plus roasted summer vegetables and you’ve got a meal fit for a king (or queen)!

The blackened seasoning I used is Cajun’s Choice brand. Their Creole seasoning is also excellent on this, but it’s got a bit more kick. I used local honey, which contains a blend of local pollens which can strengthen a person’s immune system, and reduce pollen allergy symptoms. The only other seasonings on the salmon are garlic powder, onion powder, and red pepper flakes (optional). 

I always go for wild-caught salmon over farmed. Wild caught salmon contains less fat and saturated fat than farmed salmon, and it’s also higher in calcium, iron, potassium, and zinc. Not to mention, farmed salmon are fed artificial pink pigments to turn their flesh a red-pink hue; mimicking their wild counterparts, who their get vibrant color naturally from eating lots of plankton, krill and shrimp. It’s unknown whether or not these artificial pigments are healthy, plus farmed salmon are often contaminated with other chemicals (PCBs, dioxins, and pesticides) that probably shouldn’t be consumed. 

Now, the veggies are super simple: just slice, toss in olive oil, salt (I prefer kosher salt for the taste), and black pepper. Then sprinkle with Parmesan if you like! Roast at 450 degrees for about 15 minutes and voila! This might be my new favorite veggie side. 

Here are the printable recipes for the Blackened Honey Salmon and the Roasted Summer Vegetables! Please rate and comment below if you try them 😉

Blackened Honey Salmon
Makes 6 servings
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Ingredients
  1. 24 oz. wild caught salmon fillets
  2. Coconut oil cooking spray
  3. 3 tbsp. honey
  4. 1 1/2 tsp. Cajun seasoning
  5. 1 1/2 tsp. garlic powder
  6. 1 1/2 tsp. onion powder
  7. 1 tsp. red pepper flakes (optional)
Instructions
  1. Heat a skillet (coated with cooking spray) over medium-high heat.
  2. Mix together dry spices in a small bowl.
  3. Place salmon fillets in skillet and coat with half the seasoning mix.
  4. Drizzle each fillet with half a tablespoon of honey and cover skillet.
  5. Cook approximately 3 minutes, or until edges of filet start to turn light pink.
  6. Flip and season the second side of each fillet with seasoning mix and drizzle with honey.
  7. Cover and cook an additional 2-3 minutes. Flip a third time, searing just long enough to brown the second side, about a minute. Enjoy!
Notes
  1. Calories (per serving): 203kcal, Fat: 6.8g, Sat fat: 1.4g, Carbs: 10g, Fiber: 0g, Sugar: 9g, Protein: 25g, Sodium: 183mg
  2. © 2017 No Excuses Nutrition. If you wish to publish this exact recipe digitally (website, blog, ebook) or in tangible format (cookbook, magazine), you must first request permission by emailing noexcusesnutritionllc@gmail.com. If publishing an adapted version with one or more ingredients changed, it is sufficient to mention "inspired by No Excuses Nutrition."
No Excuses Nutrition http://www.noexcusesnutrition.com/
Roasted Summer Vegetables
Makes 6 servings
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Ingredients
  1. 3 medium assorted bell peppers, sliced
  2. 4 medium zucchini, sliced
  3. 1 tbsp. olive oil
  4. 1/2 tsp. kosher salt
  5. 1/2 tsp. black pepper
  6. 2 tbsp. Parmesan cheese, grated (optional)
Instructions
  1. Preheat oven to 450 degrees F.
  2. Wash and sliced vegetables and spread out on a baking sheet.
  3. Toss with olive oil, salt and pepper. Sprinkle with parmesan cheese if desired.
  4. Bake for 15-20 minutes until tender and browned in spots.
  5. Serve with Blackened Honey Salmon and quinoa cooked with bone broth.
Notes
  1. Calories (per serving, minus optionals): 68kcal, Fat: 2.9g, Sat fat: 0.4g, Carbs: 10g, Fiber: 3g, Sugar: 4g, Protein: 3g, Sodium: 106mg
  2. Calories (per serving, including optionals): 77kcal, Fat: 3.5g, Sat fat: 0.8g, Carbs: 10g, Fiber: 3g, Sugar: 4g, Protein: 3g, Sodium: 138mg
  3. © 2017 No Excuses Nutrition. If you wish to publish this exact recipe digitally (website, blog, ebook) or in tangible format (cookbook, magazine), you must first request permission by emailing noexcusesnutritionllc@gmail.com. If publishing an adapted version with one or more ingredients changed, it is sufficient to mention "inspired by No Excuses Nutrition."
No Excuses Nutrition http://www.noexcusesnutrition.com/
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