Instructions
Step 1: In a small bowl, combine paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne pepper.
Step 2: Pat the salmon fillets dry and rub them with olive oil and the seasoning mixture.
Step 3: Heat a large skillet over medium-high heat.
Step 4: Cook the salmon for 4–5 minutes per side until a dark crust forms and the salmon flakes easily with a fork.
Step 5: Remove the salmon from the skillet and allow it to rest for 3–5 minutes.
Step 6: In a medium bowl, combine the diced tomatoes, red onion, lime juice, olive oil, cilantro, salt, and black pepper.
Step 7: Gently stir the salsa and let it sit for 5 minutes to develop flavor.
Step 8: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper for the dressing.
Step 9: Divide the arugula among serving bowls.
Step 10: Arrange the diced avocado on one side of each bowl.
Step 11: Spoon the tomato salsa alongside the avocado.
Step 12: Place the blackened salmon fillets over the arugula.
Step 13: Drizzle the dressing evenly over the salad.
Step 14: Serve immediately while the salmon is warm.
Storage and Reheating Tips
Store the salmon, salad greens, avocado, and tomato salsa separately in airtight containers in the refrigerator for up to 3 days.
Avocado is best cut fresh before serving to prevent browning.
Reheat the salmon gently in a skillet over low heat or in the microwave at reduced power.
Store the dressing in a sealed container in the refrigerator for up to 1 week and shake well before using.
For meal prep, assemble the bowl just before serving to keep the greens crisp and fresh.
Avoid freezing the salad components, as the vegetables and avocado will lose their texture after thawing.
Continue on the next page