Blackened Salmon with Garlic Zucchini Noodles with a quick, homemade spice rub comes together in no time and is a delicious, healthy meal that works for paleo, Whole30, low carb, and gluten free diets.
After all the heavy food the last couple of weeks, I am seriously ready for something light, healthy, and green. I don’t know about you, but I can really feel the difference in my energy level when I have even a couple of days of unhealthy eating. So between all the sugar and carbs last week, I am ready for something good for me. This Blackened Salmon with zucchini noodles is the perfect thing. It’s easy to prepare, packs in plenty of veggies, and has tons of flavor so you won’t miss the carbs promise.
The key to this recipe is the homemade blackening spice for the salmon. It truly packs a punch and is something I use all the time for all kinds of protein. It tastes better than the store bought spice rubs and you don’t have to worry about added sugar or preservatives that may be hiding in the packaged options. Plus you can make it with spices you probably already have at home. The salmon is covered in this simple rub and then seared in a hot pan until it is nice and crispy. We make blackened salmon this way all the time and its probably our favorite salmon dish.
Next up is the zucchini noodles. You can either use a spiralizer, sharp knife, or vegetable peeler to make your noodles. You can also buy packaged zucchini noodles in many grocery stores these days. If you have time, I highly recommend salting your zucchini noodles and letting them drain before cooking them. It only takes about 5 extra minutes and will result in a much firmer noodle. If you have ever complained about soggy zucchini noodles, this will solve that problem. The salt draws out the moisture and makes for a better texture. Also make sure not to overcook the noodles. You want them al dente.