Blackened Air Fryer Salmon with Cucumber-Avocado Salsa
Straight from Skinnytaste's new cookbook, this Blackened Air Fryer Salmon recipe, topped off with a fresh cucumber-avocado salsa, has the perfect texture & just the right amount of heat. 340 calories and 3 Weight Watchers SP
Servings: 4 Servings
Calories: 340kcal
Ingredients
The salmon:
- 1 tablespoon sweet paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ¾ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- Olive oil spray
- 4 (6 oz each) wild salmon fillets
The salsa:
- 2 tablespoons chopped red onion
- 1 ½ tablespoons fresh lemon juice
- 1 teaspoon extra virgin olive oil
- ¼ + ⅛ teaspoon kosher salt
- Freshly ground black pepper
- 4 Persian (mini) cucumbers* diced
- 6 ounces Hass avocado (1 large) diced
Instructions
The salmon:
- In a small bowl, combine the paprika, cayenne, garlic powder, oregano, thyme, salt and black pepper.
- Spray both sides fo the fish with oil and rub all over. Coat the fish all over with the spices.
- Preheat the air fryer to 400 degrees F.
- Working in batches, arrange the salmon fillets skin side down in the air fryer basket.
- Cook until the fish flakes easily with a fork, 5 to 7 minutes, depending on the thickness of the fish. (For a toaster oven-style air fryer, the temperature and timing remain the same.)
- Serve topped with the salsa.
The salsa:
- In a medium bowl, combine the red onion, lemon juice, olive oil, salt and pepper to taste. Let stand for 5 minutes, then add the cucumbers and avocado.
Notes
Recipe printed with permission from The Skinnytaste Air Fryer Cookbook by Gina Homolka
*If Persian cucumbers are not available, use English cucumbers (unpeeled) instead.
Weight Watchers Points: 3 (Freestyle SmartPoints)
Nutrition
Serving: 1Fish Fillet + ¾ Cup Salsa | Calories: 340kcal | Carbohydrates: 8g | Protein: 35g | Fat: 18.5g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 396mg | Fiber: 4g | Sugar: 2g