Sumac-Blackened Salmon with Citrus Salsa
This Sumac-Blackened Salmon with Citrus Salsa delivers 1g protein and 86 calories per serving — positioned as a low-calorie, micronutrient-dense side. Cooks 4 servings in minutes on the stovetop using high-heat technique and fresh citrus. Use it alongside your main protein sources to add omega-3s and keep your total meal volume up during aggressive cuts.
Ingredients
- •Salmon
- •Olive oil(30g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Sumac, Ground(15g)
- •2 teaspoons each: garlic powder and smoked paprika
- •1 1/2 teaspoon fine sea salt
- •Cumin, Ground(4g)
- •1/2 teaspoon each: dried oregano and black pepper
- •Avocado
- •Orange
- •Cucumber
- •Yellow Onion
- •Cilantro, Fresh(80g)
- •Lemon Juice, Fresh(30g)
- •fine sea salt and black pepper
Instructions
- 1Pat the salmon dry with paper towels, then brush both sides evenly with olive oil. In a small bowl, combine the sumac and ground cumin. Sprinkle the mixture evenly over the salmon fillets and gently press to adhere.
- 2Heat a large skillet over medium-high heat for 2 minutes until shimmering. Place the salmon skin-side up in the skillet and cook for 5–6 minutes until the underside is golden brown and blackened at the edges.
- 3Flip the salmon and cook for 3–4 minutes more over medium-high heat until the internal temperature reaches 125°F in the thickest part and the flesh flakes easily with a fork.
- 4While the salmon cooks, dice the orange and cucumber, finely mince the onion, and roughly chop the cilantro. Combine these ingredients in a bowl with the lemon juice, toss gently until combined, and season with salt and pepper to taste.
- 5Remove the salmon from the heat and let rest for 3 minutes.
- 6Slice the avocado and divide the salmon, avocado, and citrus salsa evenly into 4 airtight containers while the salmon is still warm. Sprinkle an extra pinch of sumac over each portion.
- 7Seal the containers and refrigerate until ready to serve. Reheat gently over medium heat for 2–3 minutes before eating, or serve cold.
Nutrition — Per Serving
86
calories
1g
protein
8g
fat
- Carbohydrates
- 4g
- Saturated fat
- 1.1g
- Sodium
- 14 mg
- Dietary fiber
- 1.5g
4 servings per batch · ~40g each
Macro data sourced from USDA FoodData Central
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Set up your profile to unlockCommon questions
How much protein does Sumac-Blackened Salmon with Citrus Salsa have per serving?
Each serving contains only 1g of protein and 86 calories with 8g fat and 4g carbs. This recipe functions as a vegetable-forward side dish rather than a protein source.
How long does Sumac-Blackened Salmon with Citrus Salsa take to prep?
Marked as quick prep with 4 servings, you can batch-prepare this Mediterranean side in one stovetop session. It's an efficient way to add flavor variety to meal prep without time investment.
Is Sumac-Blackened Salmon with Citrus Salsa good for fat loss?
At 86 calories with 1g protein per serving, this is a vegetable-based side rather than a fat loss meal—use it to add volume and flavor to other protein sources without excess calories.
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