Blackened Salmon with Vegetables

© Dotdash Meredith. All rights reserved. Used with permission.

A spicy rub gives this omega-3-rich fish and accompanying veggies a kick.

Prep/Cook Time: 30 Minutes, Servings: 4

Ingredients

• 4 4-ounces fresh or frozen skinless, boneless salmon fillets, about 1 inch thick
• 6 cups cauliflower and/or broccoli florets
• 1 tablespoon smoked paprika or sweet paprika
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon ground cumin
• ½ teaspoon ground black pepper
• Nonstick cooking spray
• Lemon slices (optional)

Directions

1. Thaw fish if frozen. Preheat broiler. Rinse fish; pat dry with paper towels. Set aside.
2. Place cauliflower (and/or broccoli) in a large microwave-safe bowl; add 2 tablespoons water. Cover with vented plastic wrap. Microwave on High for 2 minutes; drain.
3. Combine paprika, chili powder, garlic powder, salt, cumin and pepper in a small bowl. Transfer half (about 1½ tablespoons) of the spice mixture to a large piece of waxed paper. Gently roll fish fillets in spice mixture to coat. Toss drained vegetables with remaining spice mixture in a large bowl.
4. Coat the bottom of a rimmed baking sheet with cooking spray. Place fish fillets on one side of the pan and vegetables on other side. Turn under any thin portions of fish to make uniform thickness. Coat tops of fish with cooking spray.
5. Broil fish and vegetables 4 inches from the heat for 8 to 12 minutes or until fish flakes easily when tested with a fork and vegetables are crisp-tender, carefully turning fish and stirring vegetables once halfway through broiling.
6. If desired, serve salmon with lemon slices.

Nutritional Information

Per Serving: 288 Calories, Total Fat: 16 g, Saturated Fat: 4 g, Cholesterol: 62 mg, Carbohydrates: 11 g, Fiber: 5 g, Total Sugars: 4 g, Protein: 27 g, Sodium: 424 mg, Potassium: 957 mg