Pan Seared Cajun Lime Salmon with Avocado Salsa

Super simple, quick and healthy recipe! Perfectly seasoned and pan seared salmon over a bed of cilantro lime rice and garnished with a creamy avocado salsa that is bursting full of flavor! #cajunsalmon #salmon #searedsalmon #salmonbowl | https://withpeanutbutterontop.com

Pan Seared Cajun Lime Salmon with Avocado Salsa

Perfectly seasoned and perfectly seared salmon done easily and quickly! Served over cilantro lime rice and garnished with the most flavorful avocado salsa. A smorgasbord of flavors in one bowl.

Course Main Dish

Cuisine American

Keyword Pan Seared Cajun Lime Salmon, Pan Seared Cajun Lime Salmon with Avocado Salsa, Pan Seared Salmon, Salmon

Prep Time 10

Cook Time 10

Marinade 30

Total Time 20

Servings servings

Calories 659kcal

Author Samantha Buckner

Ingredients

Salmon:

(4) 6 oz salmon filets, skin on or off
4 tbsp olive oil, divided
3 tbsp lime juice
2 1/2 tsp cajun seasoning

Rice:

2 cups uncooked white rice
2 cups water
1/2 tsp salt, more or less - to taste
1/4 cup chopped cilantro leaves
1/4 cup fresh lime juice

Avocado Salsa:

2 medium avocados, diced
1/2 medium red onion, chopped fine
2 limes, squeezed
1-2 tbsp freshly chopped cilantro, to your taste preference
1 scallion, green and white, chopped

Instructions

To a small mixing bowl, combine 2 tbsp olive oil (reserve 2 tbsp for searing), lime juice, and cajun seasoning. Mix well. Remove salmon from packaging and pat dry with paper towels. Place into a large, glass Pyrex dish (flesh side up if not skinless) and brush the marinade over each one. Cover and allow to marinate on the counter for 30 minutes. *SEE NOTES BELOW
While you're waiting, prepare the rice and avocado salsa. Combine all ingredients for the salsa into a medium-sized mixing bowl and cover. Place into the fridge until ready to use.
Add the rice to a fine mesh strainer and rinse thoroughly under cold water for 1 1/2-2 minutes until the water runs clear.
In a medium-sized stockpot over high heat, bring the water and salt to a boil. Add the rice and lime juice and stir well to combine. Allow it to return to a low boil, reduce the heat to low, and cover with a tight lid. Cook for 15-20 minutes (follow instructions on package), or until all liquid has been absorbed by the rice. The rice should be tender.
Remove from heat and allow the rice to steam in the pot for another 5 minutes - undisturbed. Just before serving, fluff the rice with a fork to separate and add in the chopped cilantro. Taste test and adjust salt and lime juice to your liking.
Heat a large cast-iron skillet over medium-high heat with the olive oil until hot. Place the salmon filets flesh side down, pressing them gently to ensure that all of the filet is being seared. Sear, untouched, for 3-4 minutes per side or until crispy.
Optional: Squeeze 1/2-1 full lime over all of the filets after you flip. Continue to cook the salmon until it reaches desired doneness. Taste test and adjust salt and pepper, as desired.
Serve filets over rice and garnished with the avocado salsa.

Notes

FILETS: We generally buy salmon with the skin still on. This is optional. If the skin is on, I would brush the marinade on and leave undisturbed for 30 minutes. If the filets are skinless, I recommend brushing both sides of each filet to thoroughly marinate.

CILANTRO: I recommend starting with 1 tablespoon of freshly chopped (or partially dried cilantro) and taste testing from there. We love cilantro, so we go a teensy bit heavier on it.
Always season to taste!

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