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The Perfect Blackened Salmon
Be sure to add this blackened salmon to your meals this week! It’s my favorite salmon recipe and it’s so easy and, most importantly, delicious!!
I know it looks fancy. But, this beautifully nourishing salmon can be in the oven and on your plate in less than 20 minutes! Serve this up with your favorite veggie – just toss the veggies with olive oil and seasoning and roast them in the oven while the salmon cooks!
You can use the same blackened seasoning on chicken or tofu!
Need some more meal and snack inspo?! Check out my other recipes here and follow along on IG!
PrintPesto Chicken Stuffed Sweet Potatoes
Ingredients
1/4 cup Cashews⠀⠀⠀⠀⠀⠀⠀
4 Sweet Potato (small)⠀⠀⠀⠀⠀⠀⠀⠀⠀
8 oz Chicken Breast⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 cup Baby Spinach⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/3 cup Basil Leaves⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 Garlic (clove, minced)⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tsp Extra Virgin Olive Oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tsp Sea Salt⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/4 cup Nutritional Yeast⠀⠀
Instructions
1. Boil enough water to cover the cashews. Pour the water over the cashews and allow them to soak while you prepare the potatoes.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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2. Preheat the oven to 400ºF (204ºC). Place the sweet potatoes and chicken on a baking sheet. Cook for 40 to 45 minutes, or until cooked through.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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3. While the potatoes and chicken cook, make your pesto. Drain the cashews and place them into a blender or food processor along with the spinach, basil, garlic, olive oil, sea salt and nutritional yeast. Blend until smooth.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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4. Once the chicken and sweet potatoes are cooked through, remove from the oven and place the chicken into a small bowl. With two forks, shred the chicken until completely pulled. Add the pesto to the chicken and mix together until evenly combined.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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5. Stuff each sweet potato with the shredded chicken. Enjoy!
