Blackened Salmon Salad

Ingredients

• 1½ lb salmon fillets, skin on or off
• 2 tbsp blackening seasoning
• 2 tbsp olive oil
• 8 oz mixed greens
• 1 cup cherry tomatoes, halved
• ½ cup cucumber, sliced
• ¼ cup red onion, thinly sliced
• 1 avocado, diced (optional)
• 1 lemon, for juice and wedges
• 1 tsp Dijon mustard
• 2 tbsp white wine vinegar
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Pat salmon fillets dry and generously sprinkle with blackening seasoning on all sides.
2. Heat olive oil in a large skillet over medium-high heat until shimmering. Add salmon fillets and cook for 4-6 minutes per side, or until cooked through and a dark crust forms.
3. While salmon cooks, prepare the dressing: In a small bowl, whisk together 3 tablespoons of olive oil, white wine vinegar, Dijon mustard, the juice of half a lemon, salt, and pepper.
4. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion.
5. Flake the cooked salmon into large pieces. Add to the salad greens.
6. Pour the dressing over the salad and toss gently to combine. Add diced avocado if desired.
7. Serve immediately with lemon wedges.