Makes 2 servings
Macros: 403 cal, fat 19g, carbs 36g, protein 26g, fibre 10g
Ingredients:
Blackening Spice:
½ teaspoon each: paprika, dried thyme, dried parsley, onion powder
¼ teaspoon each: garlic powder, salt, pepper, cayenne
Avocado Dill Dressing:
1 tbsp dried dill
1/2 of an avocado
1 tablespoon real mayonnaise
2 tablespoons white wine vinegar
1 tablespoon honey
¼ cup water
Salad:
2 small fillets of wild salmon
½ avocado, sliced
2 cups kale or spinach
2 cups mixed greens
¼ cup sliced celery
½ cup cherry tomatoes, halved
½ cup grapes, halved
2 tablespoons chopped red onion
Directions:
Preheat oven to 400 degrees and line a baking sheet with parchment paper.In a small bowl combine blackening spice ingredients.Pat salmon filets dry with paper towel and rub with the blackening spice on the top side of the salmon fillets. Bake salmon in the oven for 10 minutes. While the salmon is baking, prepare the dressing by adding all of the dressing ingredients to a small blender or hand mixer bowl and
blend until completely smooth, then set aside. Between two large bowls divide the salad ingredients by layering the kale and mixed greens with the cherry tomatoes, grapes, celery, red onion and sliced avocado. Top your first salad with a cooked blackened salmon filet (warm or cooled, it’s up to you!) and drizzle with dressing. Save the second piece of salmon and rest of the dressing for when you have the salad again.
