Spice-Crusted Salmon Kale Crunch Salad

Ingredients

• 5 oz (140 g) salmon fillet, 1 inch (2.5 cm) thick
• 1 tsp spice rub: smoked paprika, garlic powder, dried oregano and a pinch of cayenne
• 1/4 tsp (1.5 g) fine salt, plus black pepper
• 2 tsp (10 ml) olive oil, divided
• 2 cups (60 g) chopped kale
• 1 tbsp (15 ml) lime juice, divided
• 1/2 cup (50 g) shredded red cabbage
• 1/4 avocado, sliced (35 g)
• 1 tbsp (10 g) pumpkin seeds
• 1 tsp (5 g) gluten-free Dijon mustard

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Method

1. Rub the salmon with the spice rub, salt, and pepper.
2. Heat 1 tsp oil in a skillet over medium-high heat. Sear the salmon for 2 minutes per side, until a dark spice crust forms, then lower the heat to medium and cook for 2–3 minutes more, until it flakes easily.
3. Massage the kale with the rest of the oil and half the lime juice for 1 minute, until softened.
4. Add the cabbage, avocado, and pumpkin seeds. Whisk the rest of the lime juice with the Dijon and drizzle over.
5. Top with the salmon and serve.