Blackened Salmon Salad with 2 Minute Skinny Caesar Dressing

For the Blackened Salmon:

1. Season fresh Atlantic salmon with salt, pepper, cumin, paprika, chili powder, garlic powder, a dash of cayenne, and some fresh lemon juice.
2. Heat 1 tablespoon of avocado oil in a cast iron skillet for about 2 minutes.
3. Place the salmon skin side up and let it cook for 2 minutes.
4. Flip the salmon and let it cook through skin side down for about 5 minutes.

For the 2 Minute Skinny Caesar Dressing:

1. Combine 1 cup Greek yogurt (use hummus for dairy-free), the juice and zest from 1/2 lemon, 1 tbsp Dijon mustard, 1 tsp Worcestershire sauce, 2 minced garlic cloves, 2 tbsp pecorino or grated parmesan (skip for dairy-free), and 1 tsp of salt and pepper.
2. Whisk all ingredients together until well combined.
3. Store the dressing for up to one week.

For the Salad Assembly:

1. Create a mixture of romaine and kale as your salad base.
2. Top the greens with the cooked blackened salmon.
3. Sprinkle with additional pecorino cheese, everything but the bagel seasoning, and lemon pepper.
4. (Optional) Add sliced avocado if available.
5. Dress the salad generously with the 2 Minute Skinny Caesar Dressing.