Skinny Caesar Salad with Blackened Salmon

For the Blackened Salmon: Season fresh Atlantic salmon with salt, pepper, cumin, paprika, chili powder, garlic powder, a dash of cayenne, and some fresh lemon juice. Heat a tablespoon of avocado oil in a cast iron skillet for about 2 minutes. Place the salmon skin side up and let it cook for 2 minutes, then flip and let it cook through skin side down (about 5 minutes).

For the 2 Minute Skinny Caesar Dressing: Combine 1/3 cup Greek yogurt (use hummus for dairy free), juice and zest from 1/2 lemon, 2 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1 clove minced garlic, 2 tbsp pecorino or grated parmesan, and a pinch of salt and pepper. Whisk all ingredients together, adding water to thin out until desired consistency. Store for up to one week.

To assemble the salad: Use a mixture of romaine and kale as the base. Top with the prepared blackened salmon, pecorino cheese, everything but the bagel seasoning, and lemon pepper. If desired, add avocado.