NUTRITION

SERVINGS

INGREDIENTS

4 oz Salmon fillet

3 oz Shrimp

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Dried oregano

0.13 tsp Cayenne pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

2 cup Mixed greens

0.5 cup Cucumber

0.5 cup Cherry tomatoes

0.25 whole Avocado

1 tbsp Lemon juice

PREPARATION

• 1

  In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, sea salt, and black pepper to create the blackening spice rub.

• 2

  Pat the salmon fillet and shrimp dry with paper towels. Rub the spice mixture evenly over all sides of the seafood.

• 3

  Heat the avocado oil in a cast-iron skillet or non-stick pan over medium-high heat until shimmering.

• 4

  Place the salmon in the pan skin-side up (if applicable) and sear for 3-4 minutes until a dark crust forms. Flip and cook for another 2-3 minutes until cooked through.

• 5

  Add the shrimp to the pan during the last 3 minutes of the salmon's cooking time, searing for about 1.5 minutes per side until opaque and slightly charred.

• 6

  While the seafood cooks, assemble the salad by tossing the mixed greens, sliced cucumber, and halved cherry tomatoes in a large bowl.

• 7

  Top the greens with the blackened salmon and shrimp. Garnish with sliced avocado and drizzle the entire salad with fresh lemon juice before serving.