Ingredients:

• 3 salmon fillets
• 2 teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• ½ teaspoon dried basil
• 1/2 teaspoon Cayenne
• 1 teaspoon sea salt
• 1 teaspoon freshly cracked black pepper
• Lemon slices, for garnish

The lemon butter sauce:

• 4 oz salted butter, softened to room temperature
• 2 tablespoons chopped parsley
• 1 garlic clove, pressed or minced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder, or Cayenne
• 1 teaspoon freshly cracked black pepper
• 2 tablespoon lemon juice

INSTRUCTIONS:

1. To make the blackened salmon: Make a spice mix by mixing all of the spice ingredients together (paprika, onion powder, garlic powder, oregano, basil ,cayenne, salt, pepper). Generously sprinkle the fillets with the spice mix.
2. Add ingredients for the lemon herb butter to a bowl (butter, parsley, garlic, garlic powder, onion powder, chili powder, pepper, and lemon juice), then stir with a fork to combine. Refrigerate the lemon herbed butter while you are cooking the blackened salmon.
3. In a large skillet, heat over medium heat or bake in the oven. Once hot, add the salmon fillets and cook for about 4-5 minutes, until crispy and blackened. Flip the salmon fillets over and cook an additional 4-6 minutes. If your salmon fillets are browning too quickly, then turn down the heat.
4. Scoop a dollop of lemon herb butter to top each blackened salmon fillet, and allow to melt slowly. Garnish with lemon slices and serve the blackened salmon and lemon butter sauce with sauteed zucchini, asparagus or cauliflower rice. Enjoy!

Serving Size = 3 ounces of salmon with 2 teaspoons of sauce