Blackened Salmon with Zucchini

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  Paprika, Smoked(10g)
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  Thyme, Dried(5g)
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  Oregano, Dried(5g)
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  Cumin, Ground(3g)
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  Cayenne Pepper, Ground(1g)
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  Garlic powder(3g)
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  Onion powder(3g)
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  1/4 tsp freshly cracked black pepper ($0.02)
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  1/4 tsp salt ($0.02)
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  Salmon(590g)
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  Butter(30g)
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  Vegetable oil(15g)
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  Zucchini(590g)

Instructions

1. 1Combine the smoked paprika, dried thyme, dried oregano, ground cumin, cayenne pepper, garlic powder, and onion powder in a small bowl and set aside.
2. 2Pat the salmon dry with paper towels, then divide into 4 equal portions. Coat all sides of each salmon piece generously with the spice mixture, pressing gently so it adheres.
3. 3Slice the zucchini into half-rounds approximately ¼-inch thick and set aside.
4. 4Heat the vegetable oil and salted butter in a large skillet over medium-high heat until the butter is melted and foaming, about 2–3 minutes. Carefully place the salmon pieces skin-side up in the skillet and cook for 5–7 minutes until a dark brown crust forms on the bottom. Flip and cook the second side for 4–5 minutes until the internal temperature reaches 145°F and the flesh is opaque.
5. 5Transfer the cooked salmon to a clean plate. Add the sliced zucchini to the skillet and sauté over medium-high heat for 6–8 minutes, stirring occasionally, until golden brown and tender.
6. 6Divide the salmon and zucchini evenly into 4 airtight containers while hot, pairing one salmon portion with one portion of zucchini per container.
7. 7Allow the containers to cool to room temperature, then seal and refrigerate for up to 4 days.