Jerk Salmon with Spinach-Avocado Salad
A bold, spicy, and vibrant Caribbean-inspired dish featuring perfectly seasoned jerk salmon paired with a fresh, creamy spinach and avocado salad. This dish is low in carbs, rich in healthy fats, and packed with flavor.
Ingredients
For the Jerk Salmon:
- 2 salmon filets about 5-6 oz each, thawed if frozen
- 1 tbsp olive oil
- 1 tsp lime juice
- 1 tsp smoked paprika
- 1/2 tsp ground allspice
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/4 tsp cayenne pepper adjust for spice level
- 1/4 tsp ground cinnamon
- 1/4 tsp black pepper
- 1/4 tsp salt
For the Spinach-Avocado Salad:
- 3 cups fresh spinach
- 1/2 red onion thinly sliced
- 1/2 cup cherry tomatoes halved
- 1/2 avocado diced
- 1 tbsp olive oil
- 1 tsp red wine vinegar
- 1/2 tsp Dijon mustard
- 1/2 tsp lime juice
- Salt & black pepper to taste
Instructions
Prepare the Jerk Salmon
- Preheat the oven to 400°F (or use an air fryer at 375°F).
- In a small bowl, mix the smoked paprika, allspice, garlic powder, thyme, cayenne, cinnamon, black pepper, and salt.
- Pat the salmon dry and rub both sides with olive oil and lime juice.
- Evenly coat the salmon with the jerk seasoning mix, pressing it in gently.
- Place on a parchment-lined baking sheet and roast for 12-15 minutes, or until the salmon flakes easily with a fork. (For air fryer: cook at 375°F for 8-10 minutes.)
Prepare the Salad
- In a large bowl, toss spinach, red onion, cherry tomatoes, and avocado.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, lime juice, salt, and black pepper to create the dressing.
- Drizzle the dressing over the salad and toss to coat evenly.
Serve & Enjoy
- Plate the jerk salmon alongside the spinach-avocado salad.
- Optionally, drizzle a little extra lime juice over the salmon before serving.
Notes
Net Carbs: ~10g per serving