Ingredients – serving 4
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon sea salt
- 4 (4 ounce) boneless, skin-on salmon fillets
- 1 tablespoon extra-virgin olive oil
- 4 cups baby spinach
- 1 head bibb lettuce, lightly chopped
- 1 cup fresh or thawed frozen corn
- 2 cups halved grape tomatoes
- 1/4 cup extra virgin olive oil
- Juice of 1 lime
- 1 tablespoon pure maple syrup
- 2 avocados, peeled, pitted, and sliced
- 2 limes, quartered for serving
Instructions
- In a small bowl, combine the paprika, cumin, cayenne and salt. Gently rub the spice mixture onto the flesh side of the salmon fillets. Heat the oil in a large saute pan over medium heat. Place the fillets, skin-side up, in the pan cook for 4 minutes, then flip the fillets. Reduce the heat to low, cover, and cook for another 4-6 minutes, or until just cooked through.
- In a medium bowl, combine the spinach, lettuce, corn, and tomatoes. In a small bowl, whisk together all the dressing ingredients. Pour the dressing over the salad and toss.
- Evenly divide the salad among the plates. Top each with salmon fillet and a few avocado slices, and serve with the lime wedges on the side.
- Serve with quinoa for a slightly heartier meal.
