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–+ servings
Blackened Salmon & Cotija Salad

Blackened Salmon & Cotija Salad

A smoky, spice-crusted salmon fillet sprawls over crisp baby greens, sweet cherry tomatoes, and tangy cotija crumbles, all finished with a cool jalapeño-ranch drizzle.
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Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Course: Salad
Cuisine: Mexican
Servings: 2 servings
Calories: 480kcal

Ingredients

  • 2 salmon fillets (4-6 oz each) skin removed
  • 1 tbsp avocado oil (or olive)
  • 1 tsp blackening spice
  • 4 cups mixed baby greens
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup cotija cheese crumbled (feta works)
  • 1/2 avocado sliced (optional)
  • Quick Jalapeño Ranch: 3 Tbsp mayonnaise 1 Tbsp sour cream, 1 Tbsp minced pickled jalapeño + 1 tsp brine, 1 Tbsp fresh lime juice, pinch garlic powder & salt

Instructions

  • Season the Fish: Pat salmon dry; rub with oil and coat evenly with blackening spice.
  • Sear: Heat a cast-iron skillet over medium-high. Cook salmon 3–4 min per side until blackened outside and 125°F inside (or air-fry 400°F, 7 min).
  • Mix Dressing: Whisk mayo, sour cream, jalapeño, lime, garlic powder, and salt until creamy.
  • Assemble: In two bowls, layer greens, tomatoes, cotija, and avocado. Top with salmon, drizzle dressing.

Nutrition

Serving: 1serving | Calories: 480kcal | Protein: 40g | Fat: 34g
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