Instructions
step 1 Pat the salmon fillets dry with paper towels and season with olive oil, paprika, salt, and pepper.
step 2 Heat a grill pan or skillet over medium-high heat and sear the salmon for 3-4 minutes on each side, or until cooked through and golden brown.
step 3 While the salmon cooks, prepare the salad by arranging the mixed greens, tomatoes, cucumber, avocado, and radishes in a large bowl.
step 4 Once cooked, place the salmon fillets on top of the salad.
step 5 Drizzle with the creamy dressing if using and sprinkle sesame seeds over the top.
step 6 Serve immediately while the salmon is warm.
Storage and Reheating Tips
Store leftover salmon and salad separately in airtight containers. The salad will keep in the fridge for up to 2 days, and the salmon can be refrigerated for up to 3 days. Reheat salmon gently in a skillet over low heat or enjoy cold. For best texture, assemble fresh salad before serving.
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