Spicy Cinnamon Blackened Salmon with Fall Harvest Salsa

prep:15 minutes
cook:15 minutes
Difficulty
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Show nutritional information
  • Serves: 4
  • Calories: 1224
  • Total Fat: 0g
  • Total Carbohydrate: 304g
  • Protein: 30g
Recipe in the Contest: 7 votes
This Spicy Cinnamon Blackened Salmon with Fall Harvest Salsa is a unique yet extremely delicious fall dinner recipe that will become a huge crowd-pleaser!

Serves: 4

Serves: 4decrease servingsincrease servings

Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 450 degrees.
  2. Combine all spices in a shallow bowl.
  3. Coat salmon fillets evenly in spice blend and place on a cooking sheet coated with cooking spray. Bake for 12-15 minus, or until done.
  4. While salmon is cooking, Add all ingredients together tomato, onion, squash, lime juice, cumin, salt and pepper in a bowl. Mix well until combined
  5. Spoon salsa over salmon.
  6. Enjoy!

Notes

I used baked pumpkin that I cubed and peeled instead of the butternut squash, but both will work!

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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Primal Palate Spice Blends

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