Texas BBQ Baked Salmon Skillet

Servings: 2
Calories: 287.0kcal/1200.6kJ (per serving)
Fat: 17.6g (per serving)
Carbs: 7.2g (per serving)
Protein: 26.6g (per serving)

About

Pink salmon filets are packed with seasoning before cooked to a blackened crisp in your cast iron skillet. A spread of barbecue sauce adds an additional layer of flavor before it’s all baked in an oven with lightly seasoned veggies. Enjoy your salmon filets with tender mushrooms and bursted, hot tomatoes.

Ingredients

8 ounce salmon, red (sockeye), raw, alaska native
⅛ teaspoon salt
⅛ teaspoon black pepper, ground
⅛ teaspoon lemon pepper seasoning
⅛ teaspoon chili powder
⅛ teaspoon onion powder
⅛ teaspoon garlic powder
⅛ teaspoon paprika
¼ teaspoon mustard powder
2 teaspoon olive oil
2 teaspoon barbeque sauce (bbq), store bought
4 ounce tomato raw (includes cherry, grape, roma)
2 ½ ounce brown mushrooms (italian or crimini mushrooms), raw, high in vitamin d
2 teaspoon olive oil
⅛ teaspoon salt
1 teaspoon garlic, fresh

Instructions

Preheat an oven to 375 degrees. Pat 4-oz salmon filets dry and season them with the salt, pepper, lemon pepper, chili powder, onion powder, garlic powder, paprika, and mustard powder.
Heat the olive oil in a cast iron or oven-safe skillet over high heat. When the skillet is hot, place the seasoned side of the salmon in the hot oil and cook until you have blackened the spices and the fish naturally releases from the pan. Flip the salmon over the reveal the blackened side and remove the skillet from the stove heat.
Spread 1 teaspoon BBQ sauce across each salmon filet and Set the skillet aside for Step 5.
In a bowl, combine whole grape tomatoes and sliced mushrooms with the remaining ingredients. Toss together until the veggies are seasoned.
Arrange the seasoned veggies on top of the salmon in the skillet. Place the skillet in your oven and bake for 27 minutes. Allow the skillet to cool for 5 minutes before serving. You can serve straight from the skillet if you wish!