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–+ servings
Blackened Snapper with Summer Farfalle Pasta Salad

Blackened Snapper with Strawberry-Tomato Salsa & Summer Farfalle Pasta Salad

Abby Allen
Who doesn't love a 20-minute meal - especially in the summer months, when cooking for extended periods of time over a hot stove isn't idyllic? Pro tip: the pasta salad will get better the longer you allow the flavors to meld together. Make it one day ahead of time to ensure a paramount summer salad situation.
3.50 from 2 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish, Side Dish
Cuisine American, Italian
Servings 4 people
Calories 828 kcal

Ingredients
  

Snapper

  • 4 8 ounce Snapper Filets Skin on, or off, whichever your prefer
  • 2 tbsp Avocado Oil
  • 2 tsp Paprika
  • 2 tsp garlic powder
  • 1 1/2 tsp Salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper

Strawberry-Tomato Salsa

  • 1 cup Strawberries Cut into small pieces
  • 1 cup Grape Tomatoes Cut into small pieces
  • 1/2 cup Granny Smith Apple Cut into small pieces
  • 1/4 cup Fresh Basil Roughly chopped
  • 1 tbsp lime juice
  • 1 tbsp Olive Oil
  • 1 tsp Salt
  • 1 tsp black pepper

Summer Farfalle Pasta Salad

  • 16 ounces Farfalle
  • 1 Cucumber Sliced into thin rounds and then quartered
  • 1 10 ounce bag Frozen Green Peas Cooked per package instructions and cooled
  • 1 cup Fresh Dill Roughly chopped
  • 1/2 cup Olive Oil
  • Juice of 2 Lemons
  • 3 garlic cloves Minced
  • 2 tsp Salt Plus more, to taste
  • 2 tbsp Fresh Basil Roughly chopped
  • 1 tbsp apple cider vinegar
  • 1 tbsp Honey
  • 1 tsp black pepper

Instructions
 

Farfalle Pasta Salad

  • In a large bowl, combine lemon juice, 2 tbsp chopped fresh dill, 2 tbsp chopped fresh basil, minced garlic, vinegar, honey, salt and pepper. Drizzle in olive oil and whisk to emulsify. Add more salt to taste.
  • When vinaigrette is emulsified, add in cooled and cooked farfalle, cucumber, peas and remaining dill. Toss to combine and salt as needed. Refrigerate pasta salad until ready to serve.
    Farfalle Pasta Salad finished

Strawberry-Tomato Salsa

  • Combine all ingredients in a medium bowl, salt to taste and refrigerate until ready to serve.
    Strawberry-Tomato Salsa Ingredients

Blackened Snapper

  • Combine paprika, garlic powder, salt, pepper and cayenne in a small bowl.
  • Evenly coat fish on all sides with spice mixture and heat avocado oil in a skillet over medium-high heat until oil begins to shimmer.
  • Cook fish, skin side down, for 5-6 minutes until skin becomes crisp. Carefully flip and cook for another 2-3 minutes.
  • To serve, place one 8 ounce piece of blackened snapper on a plate, top with strawberry-tomato salsa and enjoy with a side of farfalle pasta salad.
    Blackened Snapper
Nutrition Facts
Blackened Snapper with Strawberry-Tomato Salsa & Summer Farfalle Pasta Salad
Amount Per Serving
Calories 828 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 5g31%
Cholesterol 1mg0%
Sodium 2638mg115%
Potassium 644mg18%
Carbohydrates 102g34%
Fiber 6g25%
Sugar 13g14%
Protein 17g34%
Vitamin A 1584IU32%
Vitamin C 50mg61%
Calcium 75mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 828kcalCarbohydrates: 102gProtein: 17gFat: 40gSaturated Fat: 5gCholesterol: 1mgSodium: 2638mgPotassium: 644mgFiber: 6gSugar: 13gVitamin A: 1584IUVitamin C: 50mgCalcium: 75mgIron: 3mg
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