7 Days Fun of Clean RecipesDownload
21May, 23
Clean Food Love
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Mexican-Inspired Garden Fresh Salmon Skillet

THIS QUICK Skillet Meal is EXACTLY what you’re going to want to make when all those ripe zucchini and tomatoes start to show up in our gardens and farmer’s markets here shortly!

Just 20 minutes and some SIMPLE ingredients are all you need, and you’ll have a DELICIOUS and nutritious dinner on the table – FAST!

🧂What’s really in those seasoning packets?!👀

I love to mix up my own seasonings with organic spices because those little packets of taco seasoning are usually made with canola and soybean oils linked to inflammation, sugar, anti-caking agents, and natural flavors. Not to mention making my own taco seasonings actually tastes better too! YIKES! Many of us grew up with the packets and had no idea!

BEST Homemade Taco Seasoning Mix

You’ll never purchase those store-bought packets again, after making them yourself!!

So simple, delicious, and lasts for several months – so double or triple this recipe and keep it handy in a small glass container near your stove.


  • 2 Tbsps. chili powder

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/2 tsp crushed red pepper flakes

  • 1/2 tsp dried oregano

  • 1 tsp paprika

  • 3 tsps. ground cumin

  • 2 tsps. sea salt

  • 2 tsps. ground black pepper

Instructions for Taco Seasonings:

  • In a small mixing bowl, whisk all ingredients until combined well.

  • Store in an airtight container.

  • To use your homemade spice mix in recipes, start with a smaller sprinkle – taste test to decide the amount of spice for your family’s taste.

  • Usually, 1-2 Tablespoons per pound of ground meat is the perfect amount.

Food Fact!

🐟Wild salmon contains an antioxidant called astaxanthin, this is what makes the wild salmon meat a beautiful dark pink to red color.

It’s because of its natural diet!

Although wild-caught salmon typically costs a bit more than farmed salmon, it’s definitely worth its weight!

Wild-caught salmon has more vitamins, minerals, and anti-inflammatory benefits.

I try to purchase salmon when I notice wild-caught salmon is on SALE.

If it’s a really great sale, then maybe I’ll stock the freezer too.

This recipe is EXCELLENT for meal prep too!

Simply add 1/2 cup of brown rice, or quinoa, veggies, lime wedges, and your salmon fillet, to each food prep container. Stays well in a sealed container in your fridge for up to 3 days.

4 servings


  • 2 Tbsps. homemade taco seasoning blend

  • 4 skinless salmon filets

  • 2 Tbsps. olive oil or avocado oil

  • 1 medium red onion, diced

  • 3 fresh garlic cloves, chopped

  • 3 medium zucchini, diced

  • 2 large ripe tomatoes, diced

  • 1 x 15oz can black beans, drained and rinsed well

  • sea salt and ground pepper, to taste

  • 1 tsp crushed chili flakes, or to taste

  • a handful of fresh parsley or cilantro, chopped

  • 1/2 cup crumbled cheese, like Cotija or feta cheese

  • 2 fresh limes or lemons, juiced


Rub your salmon filets with the taco seasoning on both sides.

Heat the oil in a large skillet over medium heat. Cook the salmon for 3-4 minutes per side, or until blackened and flaky.

Set aside on a plate.

In the same skillet sauté the onions for 2 minutes. Stir in the garlic and cook for about 30 seconds.

Add in your zucchini, tomatoes, and beans. Sauté for 5 minutes or so, then season lightly with sea salt, pepper, and crushed chili flakes.

Return your blackened salmon back to the skillet and garnish with fresh parsley or cilantro and crumbled cheese.

Serve with plenty of lime juice and enjoy!

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