Pregnancy Friendly Blackened Salmon with Mango Salsa
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (6 oz each), skin-on, pin bones removed
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 1 tsp dried thyme
- ½ tsp cayenne pepper
- ½ tsp ground black pepper
- 1 tsp kosher salt
- 2 tbsp neutral oil (such as avocado or canola oil)
For the mango salsa
- 2 ripe mangoes, peeled and diced into ¼-inch pieces (about 2 cups)
- ½ red bell pepper, finely diced
- 1 jalapeño, seeded and finely minced
- ¼ cup red onion, finely diced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ tsp kosher salt
For serving
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, black pepper, and 1 tsp kosher salt. Stir until evenly mixed.
- 2
Pat the salmon fillets completely dry with paper towels, then coat all sides of each fillet evenly with the spice rub, pressing gently so it adheres.
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