Fall Sangria

Ingredients

• 3 apples
• 3 pears
• 3 clementines
• 2-3 cinnamon sticks
• 2 tbsp honey or agave syrup
• 6 oz triple sec or cointreau
• 2 bottles of red wine

Optional

Fresh cherries

Instructions

1. Core and cube all fruit and put into a pitcher or carafe
2. Add 2-3 cinnamon sticks & 2 honey, stir
3. Add liquor and wine, stir and let sit.

Apple crisp stuffed baked apples

Ingredients

• 8 apples
• 4 tablespoons butter
• ⅓ cup brown sugar
• ½ teaspoon cinnamon

Crumble topping

• ½ cup flour
• ¼ cup oats
• ⅓ cup brown sugar
• ¼ cup sugar
• ¼ teaspoon salt
• ½ teaspoon cinnamon
• 4 tablespoons butter, chilled and cut into cubes

Instructions

1. Preheat oven to 400 degrees.
2. First, prepare the crumble topping. In a medium bowl whisk together flour, oats, brown sugar, sugar, salt, and cinnamon. Cut in the butter with a pastry knife, or two forks, or with your hands until mixture is crumbly. Set aside.
3. Peel and chop 4 of the apples. Add chopped apples, butter, brown sugar, and cinnamon to a medium sauce pan and sauté over medium heat for 8-10 minutes or until apples are tender. Remove from heat.
4. Chop the tops off of the remaining 4 apples and use a spoon to scoop out the flesh. Discard the flesh or save it for another recipe.(See Note) You don't need to get every little bit out, just enough to make a "bowl" for the filling.
5. Fill scooped-out apples with apple filling from the sauce pan. Top with a generous amount of crumble topping.
6. Place stuffed apples on a baking sheet and bake for 10-15 minutes until crumble topping is crispy. Serve warm and top with ice cream and caramel sauce if desired.

Pumpkin pecan cobbler

Ingredients

• 1 cup + 3 tablespoons all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1/2 cup pumpkin puree
• 1/4 cup milk
• 1/4 cup melted butter or vegetable oil
• 1 1/2 teaspoons vanilla

Topping

• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/4 cup chopped pecans
• 1 1/2 cups very hot water

Instructions

1. Preheat oven to 350 degrees.
2. In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.
3. In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.
4. In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. 
5. Pour hot water over the entire thing and bake for 40 minutes or once the middle is set. Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.

GRILLED PORK CHOPS WITH HONEY MUSTARD GLAZE

INGREDIENTS

• 2 pounds boneless pork loin chops
• Olive oil, as needed for grilling

Honey Mustard Glaze

• 2 tablespoons spicy brown mustard
• 4 teaspoons honey

Pork Seasonings

• Salt, as needed
• Freshly ground pepper, as needed
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ⅛ teaspoon ground cinnamon
• ⅛ teaspoon cayenne powder
• ¼ teaspoon paprika

DIRECTIONS

Honey Mustard Glaze

1. Combine mustard and honey in a small bowl, set aside.

Pork Seasonings

1. Combine all pork seasonings in a small bowl, set aside.

Grilled Pork Chops

1. Generously season each side of the pork loin chops with salt and pepper. Evenly sprinkle ¼ teaspoon of pork seasoning on each side of the pork chops. Lightly drizzle olive oil on both sides of the pork chops. Set aside at room temperature while you heat the grill.
2. Heat grill to medium heat. Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill with the oil. Once the grill is nice and hot, add the seasoned pork chops. 
3. Cook pork on each side until an internal temperature of 135-140°F is reached, about 7-8 minutes on each side, depending on the thickness of the pork.
4. When the pork is just done cooking, use a pastry brush to generously glaze each pork chop with the honey mustard mixture. Save the extra glaze for serving on the side of the pork loin.
5. Remove the pork from the grill and transfer to a clean plate. Serve warm with honey mustard glaze.

Melt-in-your-mouth-pumpkin cookies

INGREDIENTS

• 2 cups butter, softened
• 2 cups granulated sugar
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 2 eggs
• 2 teaspoons vanilla
• 1 15-ounce can pumpkin
• 4 cups all-purpose flour

Frosting

• 1/2 cup butter
• 1/2 cup packed brown sugar
• 1/4 cup milk
• 1 teaspoon vanilla
• 3 to 4 cups powdered sugar
• ground cinnamon sprinkled on top

DIRECTIONS

1. Preheat oven to 350 degrees. In a large bowl beat the 2 cups of butter with an electric mixer on medium speed for 30 seconds. 
2. Add granulated sugar, baking powder,baking soda,salt,the 1 teaspoon cinnamon,and the nutmeg. Beat until combined. 
3. Beat in the eggs and 2 teaspoons of vanilla until combined. Beat in pumpkin. 
4. Beat in as much of the four as you can with the mixer. Stir in remaining flour with a wooden spoon.
5. Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.

Frosting

1. In a small saucepan heat the 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. 
2. Stir in milk and 1 teaspoon of vanilla. 
3. Beat in powdered sugar until smooth. Spread frosting on cookies. Sprinkle with additional cinnamon if desired.

Paleo Slow Cooker Butternut Squash N’Oatmeal

Ingredients

• 1/2 cup raw walnuts
• 1/2 cup raw almonds
• 1 medium butternut squash, peeled and cubed
• 2 apples, peeled and cubed
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 tablespoon coconut sugar
• 1 cup coconut milk

Toppings

• Coconut milk
• Currants
• Dessicated coconut
• Maple syrup

Instructions

1. Cover the almonds and walnuts with filtered water. Add a dash of sea salt. Soak for 12 hours.
2. Rinse the nuts with some more filtered water. Place in a food processor and blend until you have a meal or flour consistency.
3. Place the butternut squash, apples, cinnamon, nutmeg, ground nuts, coconut sugar and coconut milk into the slow cooker.
4. Cook on low for 8 hours.
5. Use a potato masher to mash the N’Oatmeal into your preferred consistency.
6. Top with you favorite toppings and serve.

5-Minute Oatmeal Power Bowl

Ingredients

• 1 ripe banana, mashed
• 2 tablespoons chia seeds
• heaping 1/3 cup rolled oats
• 1/4 teaspoon cinnamon
• 2/3 cup almond milk
• 1/3 cup water
• 1 tablespoon ground flax

Garnish

soaked almonds, pepita seeds, hemp hearts, cinnamon, toasted coconut, nut butter, spices

Directions

The night before

1. Grab a medium bowl and mash the banana until smooth. 
2. Now stir in the chia, oats, cinnamon, milk, and water until combined. 
3. Cover and refrigerate overnight.

In the morning

1. Scoop the oat mixture into a medium pot. 
2. Increase heat to medium-high and bring to a simmer. 
3. Reduce heat immediately to medium-low, and stir frequently until heated throughout and thickened. 
4. At the end of cooking, stir in flax.
5. Pour oats into bowl. Garnish with your desired toppings.

AUTUMN SANGRIA WITH PINOT NOIR AND APPLE CIDER

INGREDIENTS

• 1 bottle red wine
• 2 cups apple cider
• 1 chopped apple
• 1 chopped pear
• 3 cinnamon sticks

INSTRUCTIONS

1. Combine all the ingredients together in a large pitcher and place in the refrigerator. 
2. Let sit overnight or several hours and serve cold. Serve over ice in a rimmed glass.

Pumpkin Cream Cheese Swirl Bars

Ingredients

• 230g unsalted butter, softened to room temperature
• 200g packed light or dark brown sugar
• 1 large Eggland's Best egg, at room temperature
• 1 teaspoon vanilla extract
• 228g pumpkin puree
• 250g all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 and 1/2 teaspoons pumpkin pie spice1
• 3/4 teaspoon salt

CREAM CHEESE SWIRL

• 224g brick-style cream cheese, softened to room temperature2
• 50g granulated sugar
• 1 large Eggland's Best egg, at room temperature
• 1 teaspoon vanilla extract
• 32g pepitas tossed in a sprinkle of ground cinnamon

Directions

1. Adjust the oven rack to the lower third position and preheat oven to 350°F. Grease or line the bottom and sides of a 9x13-inch baking pan with aluminum foil or parchment, leaving an overhang on all sides. Set aside.
2. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and beat on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed. On medium speed, beat in the pumpkin until combined. The mixture will look curdled; that's ok.
3. In a separate bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. Do not overmix. The mixture will be thick. Spread 2/3 of the batter evenly into the prepared pan; it will be a relatively thin layer. The rest will be added in step 5.
4. In a medium bowl using a hand-held or stand mixer filled with a paddle or whisk attachment, beat the cream cheese for 1 minute on medium speed until completely smooth and creamy. Add the sugar, egg, and vanilla. Beat on high speed until completely combined. Drop random spoonfuls on top of the pumpkin batter.
5. Drop the remaining pumpkin batter on top of the spoonfuls of cream cheese. With a rubber spatula or knife, begin gently swirling the two together. Both mixtures are thick, so go slowly. Jiggle the pan back and forth to get the layers to settle into the pan. Don't worry if it looks messy; everything will come together in nice swirls as the bars bake. Sprinkle cinnamon-pepitas on top of the swirled batter.
6. Bake the bars for 35-40 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs attached. Allow the bars to cool completely at room temperature, then transfer to the refrigerator for about 2 hours before cutting into squares. Leftover bars can be stored in an airtight container in the refrigerator for up to 1 week. They're SO good on day 2!
7. Make ahead tip: These bars can be made 3 days in advance and kept in an airtight container in the refrigerator until ready to serve. Bars freeze well, up to 3 months. Simply thaw overnight in the refrigerator and bring to room temperature before serving.

Sugar-Free Apple Pie Chia Seed Jam + Parfait

Ingredients

FOR THE JAM

• 3 large apples, peeled and diced
• 3/4 cup 100% pure apple juice
• 2 tablespoons chia seeds
• 3/4-1 teaspoon cinnamon
• 1/2 teaspoon pure vanilla extract
• pinch of fine grain sea salt

FOR THE PARFAIT

• 1/2 cup gluten-free rolled oats
• 1 + 1/4 cups homemade or store-bought almond milk
• 2 tablespoons chia seeds
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon cinnamon
• sweetener, to taste
• Apple Pie Jam
• Chopped toasted walnuts

Directions

For the jam 

Add all jam ingredients into a medium pot and stir to combine. Bring mixture to a low boil. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, stirring every 5 minutes or so. When the apples are fork tender, remove from heat and mash 50% of the mixture to thicken. Set aside to cool.

For the vegan overnight oats 

Combine the oats, chia seeds, almond milk, vanilla, and cinnamon in a small bowl. Whisk to combine. Place in the fridge overnight, or for at least 1-2 hours to thicken. Once the oats are softened and the liquid is mostly absorbed, it's ready. You can thin it out with more milk if needed or thicken it with more chia seeds.

To make each parfait

Layer the vegan overnight oats with the apple pie jam, a few spoonfuls of each per layer. Add toasted chopped walnuts on top of each layer if desired.
Store leftover jam in an air-tight container or jar in the fridge. Should last for at least 1-2 weeks.

Snickers Caramel Apple Pie Bars

Ingredients

Shortbread Crust

• 1½ cups all purpose flour
• ¾ cup unsalted butter, melted
• ½ cup, granulated sugar
• 1½ teaspoons vanilla extract
• ¼ teaspoon salt
• salted caramel sauce
• 2 Full size Snickers Candy Bar, chopped into bite size pieces

Apple Filling

• 3 large apples, peeled, cored and thinly sliced
• 3 Tablespoons all-purpose flour
• ¼ cup brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt

Streusel

• ½ cup all-purpose flour
• ½ cup brown sugar
• ½ teaspoon ground cinnamon
• ⅔ cup old-fashioned oats
• ½ cup all-purpose flour
• ½ cup unsalted butter, cold and cubed

Instructions

1. Preheat oven to 350°F. Line an 8-inch baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides for easier removal of bars. Set aside.
2. Make the crust: In a medium bowl, combine the melted butter, sugar, vanilla, and salt together. Stir in flour and mix until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 8-12 minutes until lightly golden.
3. Meanwhile prepare the filling and streusel.
4. Make the apple filling: In a large bowl, place the sliced apples, flour, sugar, cinnamon, and nutmeg together and gently toss until the apples are evenly coated. Set aside.
5. Make the streusel: In a medium bowl, whisk the flour, brown sugar and cinnamon together. Stir in oats. Using a pastry cutter, two forks or clean hands, cut in the chilled butter until the mixture resembles coarse crumbs. Set aside.
6. Remove the crust from the oven.
7. Layer the apple filling evenly on top of the warm crust, pressing them down to fit. Sprinkle the streusel topping evenly over the apples and bake for 30–35 minutes or until the streusel is golden brown.
8. Remove from the oven and allow to cool completely. To speed up chilling time, place in refrigerator for 2 hours or overnight.
9. Remove bars from pan using the overhang from the foil or parchment to lift.
10. Cut into bars. Drizzle each bar with salted caramel sauce and top with Snickers pieces. Serve warm or chilled.

SPICY SHRIMP WITH CILANTRO AND LIME

INGREDIENTS

• 3/4 tsp. sea salt
• One tsp. paprika
• 1/2 tsp. ground cumin
• 1/2 tsp. curry powder
• 1/8 tsp. cayenne pepper
• 1/8 tsp. cinnamon
• Two lb. large shrimp, peeled and deveined
• Garnish with chopped cilantro and lime wedges

Directions

1. To make the seasoning, mix together the salt, paprika, cumin, curry powder, cayenne and cinnamon. Sprinkle over shrimp and toss to combine.

For grilling

1. Preheat your grill on medium heat and spray with cooking spray to prevent shrimp from sticking. 
2. Thread shrimp on skewers and place on grill for 1 to 2 minutes then turn over and cook an additional 30 seconds to 1 minute, depending on how you like them. 
3. Squeeze lime juice over top and garnish with chopped cilantro, if desired.

For pan frying

1. In a large skillet, melt about a tablespoon of light butter over medium-high heat. 
2. Add shrimp and cook, stirring occasionally for about 3 to 5 minutes. Shrimp should be opaque throughout. 
3. Squeeze lime juice over top and garnish with chopped cilantro, if desired.

Crock Pot Apple Pudding Cake

Ingredients

• 2 cups all purpose flour
• 2/3 cup plus 1/4 cup sugar, divided
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup butter ,cold
• 1 cup milk
• 4 apples, peeled and diced
• 1 1/2 cups orange juice
• 1/2 cup honey
• 2 Tablespoons butter, melted
• 1 Teaspoon cinnamon

Instructions

1. Combine the flour,2/3 cup sugar, baking powder and salt in a large bowl. Cut the butter into the mixture until you have coarse crumbs.
2. Stir the milk into the crumbs just until moistened.
3. Grease the bottom and sides of a 4 or 5 qt crock pot. Spoon the batter into the bottom of the crock pot and spread out evenly. Place the diced apples over the batter evenly.
4. In a medium size bowl, whisk together the orange juice, honey,melted butter , remaining sugar and cinnamon. Pour over the apples.
5. Place a clean kitchen towel over the opening of the crock pot, place the lid on. This keeps condensation from the lid from going into the crock pot. Set the crock pot on high and cook 2 to 3 hours until apples are tender.

Spring Veggie + Lemon Moroccan Chicken Skewers with Minted Goat Cheese Yogurt

Ingredients

Moroccan Chicken

• 1 1/2 pounds boneless skinless chicken, cut into bite size cubes
• 2 cloves garlic
• 1 inch piece fresh ginger, peeled + roughly chopped
• 2 dried chile de arbol, seeds removed
• 2 tablespoons fresh cilantro
• 2 tablespoons fresh parsley
• 1 tablespoon smoked paprika
• 1/2 tablespoon cumin
• 1/2 teaspoon cinnamon
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 cup olive oil
• 1 small to medium lemons, grated + juiced
• 1 jar marinated artichoke quarters
• 1 bunch asparagus, cut into fourths

Lemon Herb vinaigrette

• 1 lemon, juiced + zest
• 1/2 cup olive oil
• 1 tablespoons fresh parsley, chopped
• 1 tablespoon salt
• 1 teaspoon honey
• 1/2 a lime, juiced

Minted Goat Cheese Yogurt

• 1/2 cup plain greek yogurt
• 2 tablespoons fresh mint, chopped
• 1/2 teaspoon crushed red pepper flakes
• 1/2 lemon, juiced
• salt and pepper, to taste
• 2-3 ounces goat cheese, crumbled

Instructions

Place the chicken in a gallon size ziplock bag or medium size bowl.To the bowl of a food processor add the garlic, ginger, dried chile de arbol, cilantro, parsley, smoked paprika, cumin, salt and pepper. Process 1-2 minutes or until everything is finely chopped. Stream in 1/2 cup olive oil. Stir in the lemon zest + juice. Pour the marinade over the chicken and toss well. Place in the fridge for at least 2 hour or overnight.Meanwhile make the vinaigrette. Add the lemon zest and juice to a small sauce pot. Bring mixture to a simmer and simmer, about 1 minute or until the zest absorbs the juice. You do not want the zest to get burnt to the pan. Spoon the zest out of the pot and into a small bowl. Add the olive oil, parsley, salt, honey and lime juice. Whisk to combine. Set aside.To make the minted goat cheese yogurt mix together the greek yogurt, chopped mint, crushed red pepper flakes, lemon juice and a pinch of salt and pepper. Stir in the crumbled goat cheese. Place in the fridge until ready to use.Preheat the grill or a grill pan to medium-high heat and lightly oil the grates. Thread the chicken, asparagus and artichokes onto metal skewers (or wood skewers that have been soaked in water). I alternated with asparagus+ artichokes and then chicken, repeat. Place the chicken on the grill until the chicken is golden and no longer pink in the center, about 5 minutes each side. You may also cook the chicken in a skillet if needed. Serve the chicken with the the lemon herb vinaigrette and the minted goat cheese yogurt.

Pumpkin Scones

Ingredients

Scone

• 2 1/4 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1/4 cup packed light-brown sugar
• 3 Tbsp granulated sugar
• 1/2 cup unsalted butter, cold and diced into 1/2-inch pieces
• 1/2 cup + 1 Tbsp canned pumpkin puree, chilled (don't chill in can)
• 3 1/2 Tbsp buttermilk
• 1 large egg
• 1 tsp vanilla extract
• 1 Tbsp honey
• 1 Tbsp half and half

Glaze

• 1 cup powdered sugar
• 2 Tbsp half and half, then more as needed

Pumpkin Icing

• 3/4 cup powdered sugar
• 1 Tbsp pumpkin puree
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/8 tsp ground ginger
• 1 Tbsp half and half

Directions

scones

1. Preheat oven to 425 degrees. 
2. In a food processor pulse together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar and granulated sugar until well blended. 
3. Add butter and pulse mixture several times to cut butter into mixture. 
4. Pour mixture into a large mixing bowl and create a well in center.
5. In a bowl whisk together chilled pumpkin puree, buttermilk, egg, vanilla extract and honey. 
6. Pour mixture into well in flour/butter mixture. Stir mixture with a wooden spoon to incorporate, then knead in bowl by hand several times to bring mixture together. 
7. Dust a work surface with flour then invert dough onto surface. Pat and shape dough into an even 8-inch round. Using a large knife, slice into 8 equal wedges.
8. Transfer scones to a Silpat or parchment paper lined baking sheet. 
9. Brush tops with 1 Tbsp half and half then bake in preheated oven 13 - 15 minutes until tops are golden brown and toothpick inserted into center comes out clean. 
10. Transfer to a wire rack and cool 10 minutes before spreading with glaze.

Glaze

1. In a mixing bowl whisk together powdered sugar and half and half, adding more half and half as needed to reach desired consistency. Spoon and spread mixture scones to evenly coat tops. Let glaze set at room temperature.

Pumpkin glaze

1. In a mixing bowl whisk together powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger and half and half. 
2. Transfer mixture to a small Ziploc bag, seal bag, cut a small tip from corner and drizzle mixture over tops of scones. 
3. Allow icing to set. Best served day prepared.

Pumpkin Bars with Cream Cheese Frosting

Ingredients

• 1can pumpkin
• 2 eggs
• 2 cup flour
• 1 cup sugar
• 1/2 cup oil
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1 tsp cinnamon
• 1 tsp vanilla
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda

Frosting

• 4 oz cream cheese
• 3 tbsp butter,softened
• 1 tsp milk
• 1 tsp vanilla
• 1 cup powdered sugar

Instructions

1. Preheat oven to 350°F. Line a 9×9 inch jelly roll pan with parchment paper and spray lightly with non-stick cooking spray. Set aside.
2. In a large bowl whisk together flour, sugar, ground ginger, baking soda, baking powder, salt, ground cloves and cinnamon. Create a well in the center of the dry ingredients.
3. In the bowl of a stand mixer combine the eggs, sugar, oil and pumpkin on medium speed until light and fluffy. Stir gently, just until combined.
4. Pour into a pan and bake for 30-35 minutes or until a toothpick inserted comes out clean. Transfer to a wire rack and allow to cool completely.
5. When completely cooled, frost.
6. Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again.
7. You may need to add a little milk to make it spreadable if your butter wasn’t soft enough.
8. Spread frosting evenly on top of cake. Cut the bar into any size you like.

Blackened Salmon

Ingredients

• 1 lb. salmon
• 1 tbsp chili powder
• 1 tsp paprika
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/2 cayenne pepper
• 1/4 tsp garlic salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Directions

1. In a small dish, combine all the spices.  Generously coat both sides of the salmon with the spices and gently rub into the flesh.
2. Preheat the oven to 350F
3. Heat the olive oil in a medium-sized pan over medium-high heat.  Once the pan is hot, place the salmon in the pan.  Cook for 2-3 minutes, or until the spices are blackened, then flip and cook for another 2-3 minutes to blacken the other side.
4. Line a baking sheet with parchment paper and move fish from the pan onto the baking sheet.  
5. Bake in the centre of the oven for another 10-15 minutes, or until the salmon is no longer dark pink in the middle and flakes easily with a fork.  Serve with avocado-corn salsa.