By JJ Virgin

Blackened Salmon Over Sautéed Mushroom and Broccoli Salad


March 6, 2024

2 servings


2 5-oz wild salmon fillets

2 tbsp blackened seasoning (like Frontier)

2 cups broccoli florets

1 tbsp avocado oil

¼ cup red onion, sliced

2 oz shiitake mushrooms

3 cloves garlic, minced

¼ tsp sea salt

1 tbsp ghee

½ avocado, sliced

1 tbsp pumpkin seeds


2 tbsp lime juice

1 tbsp avocado oil

1 tsp RxSugar allulose

¼ tsp salt

¼ tsp pepper


1Sprinkle blackened seasoning evenly over the salmon fillets, pressing gently to adhere. Set aside.

2In a medium pot, bring water to a boil. Add broccoli florets and cook for 3 minutes. With a slotted spoon or mesh sieve, immediately transfer the broccoli to a bowl of ice water to halt the cooking process. After 2 minutes, drain the broccoli and place in a medium mixing bowl.

3In a small bowl, combine all the dressing ingredients. Whisk together until well mixed. Pour over the blanched broccoli and toss to coat evenly.

4Heat avocado oil in a sauté pan over medium heat. Add onions and shiitake mushrooms. Cook for 5 minutes, stirring occasionally. Add garlic and sea salt, and cook for an additional 2 minutes. Remove from heat and add to the broccoli bowl. Mix well.

5Place ghee in a separate sauté pan and heat over high heat for 2 minutes. Add salmon, flesh-side down, and cook for 1 minute. Reduce heat to medium and cook for 3-5 more minutes. Flip the salmon and cook for another 5 minutes, or until done to your liking.

6Divide broccoli salad onto each plate. Top with a salmon fillet. Garnish with sliced avocado and sprinkle with pumpkin seeds. Serve immediately.

7Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Keep the salmon and salad separate for best results.


Nutrition Facts

Total Fat34g
Total Carbohydrates17g
Dietary Fiber7g