CAJUN SALMON & CREAMY KALE SALAD

All the goodness of healthy fats in this salad! The sturdy, mineral-y kale holds up perfectly against the tender, flaky salmon that has been burnished with Cajun seasoning and run under the broiler. Add in buttery hunks of avocado, shavings of pecorino, chili flakes, and pumpkin seeds, PLUS my easy and light homemade honey Dijon mustard, and pow! Your mouth lights up, the world is right, and your tum is happy.

If you prefer to just buy a dressing, I like Brianna's Homestyle honey mustard or creamy cilantro lime.

Notes: Olive oil is regular. Mayonnaise is Hellmann's.

CAJUN SALMON & CREAMY KALE SALAD

Ingredients: two 4-6 ounce salmon filets, 1 tbsp. olive oil, 1 tsp. smoked paprika, 2 tsp. chili powder, 1 tsp. garlic powder, 1/2 tsp. sea salt, 1/2 tsp. pepper, 1/4 tsp. cayenne pepper, 5 cups shredded kale, 1 avocado cut into chunks, 1/4 cup pumpkin seeds, 1/3 cup Pecorino cheese shavings, chili flakes (optional).

For the honey mustard dressing: 1/4 cup. olive oil, 2 tbsp. Dijon mustard, 1 tbsp. mayo, 2 tsp. honey, pinch of sea salt, 1 tsp. apple cider vinegar.

Serves 2.

1. Prep and cook salmon: Preheat the broiler and line a baking sheet with parchment paper. Combine olive oil with smoked paprika, chili powder, garlic powder, salt, pepper and cayenne pepper. Rub salmon all over with the spiced oil. Broil for 7-8 minutes until burnished and flaky. Set aside.

2. Make the salad: Whisk all ingredients together for the dressing in a measuring glass or shake up in a jar. Add kale to a bowl and toss with half of the dressing. Tip in the pumpkin seeds, Pecorino, and avocado, then gently toss to combine.

3. Finish: Plate up the salad and place the salmon filet on top (or cut it into large pieces and arrange it). Drizzle with more dressing, finish with chili flakes.

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