BLACKENED SALMON with SKINNY CAESAR SALAD😍

Pretty sure I’m gonna grow a tail with all the Blackened Salmon I’ve been eating but it’s just TOO GOOD. Seriously, you can’t beat a meal that takes less than 15 minutes to make and tastes like what Caesar himself would eat. Plus since the dressing and blackened seasoning can be made in bulk and stored for later use, you’ve basically set yourself up for 10 minute dinners all month long. You gotta make this ASAP!

Serves 2.

Ingredients:

For the Blackened Salmon:

• 2 portions salmon

• 1-2 tbsps avocado oil (or similar oil with high smoke point)

• 2 tbsps of blackened seasoning (this makes more than what you’ll need for the recipe, but store in an air tight container and it will last a long time - plus it’s versatile and you can use it on just about anything)

• 1 tbsp paprika

• 1 tbsp smoked paprika

• 1 tbsp Ancho Chile powder

• 1 tbsp garlic powder

• 1 tsp celery salt

• 1 tsp white pepper

• 1 tsp cayenne

• 1 tbsp salt

For the Skinny Caesar Salad*:

• 2 cups spring lettuce

• ½ cup plain Greek yogurt

• Juice from 1 lemon

• 1 tbsp dijon mustard

• 2 tsps worcestershire sauce

• 2 tsps fish sauce (I know this might sound weird - but it’s just )

• 1 clove minced garlic

• ¼ cup freshly grated parmesan cheese

• 1-2 tbsps milk or water to thin (optional depending on thickness preference)

• Salt and pepper to taste

• Avocado or other optional toppings

*Note: you may not use all the dressing, so store the remainder in the fridge - it will keep for about a week!

Directions:

For the Blackened Salmon:

• Optional: score your salmon by cutting little slits into the salmon skin (helps to season the inside and helps cook it faster). 

• Sprinkle the blackened seasoning onto the flesh of the salmon. 

• Bring a cast iron or similar skillet up to high heat and add in avocado oil.

• Sear salmon skin side up 2-3 minutes on high and then flip and sear for about 5 minutes on the other side. 

• Depending on how thick your salmon is, you may need to turn it to low with a lid to cook the middle. Remove from pan and set aside.

For the Skinny Caesar Salad:

• In a mason jar or bowl, mix together the Greek yogurt, lemon juice, garlic, worcestershire, dijon mustard, fish sauce, and parmesan. Season with salt and fresh black pepper and taste to adjust. Use water or milk if you’d like to thin it out.

• Add ¼ cup of the dressing to the lettuce and mix with tongs to combine. Add more dressing to your preference. Top with the salmon and add any preferred toppings (avocado, everything but the bagel seasoning, tomatoes, etc.)