Ingredients
2 fresh salmon filets, skin on
1 tsp. cumin
1½ tsp. chili powder
1 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. paprika
Juice of 1/2 lemon
6 oz. shaved Brussels sprouts (option: roasted brussels)
1 cup of fresh spinach
For the Caesar dressing:
1/2 cup full-fat greek yogurt
Juice of 1/2 lemon
1–2 tbs. Dijon mustard
1/2 tsp. Worcestershire sauce
1 tbs. garlic powder
4 tbs. parmesan cheese
For a Diary-Free option use Vegan Mayo & Vegan Parmesan 'cheese' instead.
Directions
STEP 1 Cut salmon to desired size and season with dry seasonings.
STEP 2 Heat oil in a skillet until hot. Place the salmon in the skillet, skin side up, and cook for two to three minutes. Flip and cook an additional four to five minutes until done. Set aside.
STEP 3 Whisk together the ingredients for the Caesar dressing.
STEP 4 In a large bowl, combine the shaved Brussels sprouts, spinach, parmesan, and Caesar dressing. Toss to combine.
STEP 5 Serve the salad topped with the blackened salmon filets.
Add fresh Himalayan sea salt and fresh cracked black peppercorn to taste.
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