Blackened Salmon Salad with Jalapeno Lime Vinaigrette
This is one of those lunch recipes you make over and over again. The blackened salmon is perfectly season and it tastes incredible topped with my homemade jalapeno lime vinaigrette. Enjoy every bite while fueling and nourishing your body at the same time.
Preheat oven to 350º F and lightly grease a foil-lined baking sheet.
Add your salmon fillets skin-side down to the baking sheet, and then spray or brush avocado oil on top of the salmon fillets. Set aside.
Combine all the spices in a small bowl and mix them together. Sprinkle the spice mix on top of the salmon fillets, rubbing the mixture all over the salmon on each side until its fully covered.
Bake the salmon for about 14-15 minutes, then turn the oven temperature to broil (high) and broil for another 1-2 minutes until the top is cooked through and slightly blackened. Remove from oven and set aside until you're ready to enjoy your salad.
To prepare the vinaigrette
Combine all the vinaigrette ingredients in a food processor or high-speed blender and blend until smooth, about 1 minute on high.
To prepare the salad
Layer all the vegetables and fruits on top of the chopped lettuce, then add the salmon fillets and drizzle with the vinaigrette.
You may not need to use all of the vinaigrette. Store any leftover dressing in a sealed jar in your fridge. Use within 2-3 days.I used Fresh Atlantic Salmon fillets that I found at Trader Joe's. Each salmon fillet is about .25 ounces. Adjust the amount of blackened spices and cooking time if making a larger piece of salmon.If you don't like salmon, you could use boneless, skinless chicken thighs instead, or just omit the salmon and chicken and enjoy the salad as is.