Oven-Blackened Salmon Salad

I say the camera eats first, but I can almost taste this picture… the tangy lemony bed of kale provides the perfect canvas for a plethora of other vegetables and fruits, flavorful and crispy salmon, and salty feta!

Oven-Blackened Salmon Salad
Prep Time: 20 mins
Cook Time: 10 mins
Yield: 4 servings

Ingredients
For salmon:

• 4 salmon fillets
• Drizzle of olive oil
• 1 tbsp paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp kosher salt
• 1 tsp brown sugar
• ½ tsp black pepper
• ½ tsp cayenne pepper

For salad:

• 12 oz kale, chopped
• 1 tbsp olive oil
• 2 tsp honey
• 1 lemon, juiced
• ½ orange, juiced
• 1/8 tsp kosher salt
• 1 red bell pepper, diced
• 12-15 cherry tomatoes, halved
• ½ cup sweet corn
• ¼ cup red onion, diced
• ½ English cucumber, thinly sliced
• 1 orange, sliced and peel removed
• 1 avocado, sliced
• ¼ cup crumbled feta
• fresh cracked black pepper
  
  

Directions

1. Preheat oven to 450°F.
2. Mix together paprika, garlic powder, onion powder, oregano, thyme, salt, sugar, black pepper, and cayenne pepper in a bowl.
3. Place salmon fillets on an oiled baking tray and drizzle with olive oil. Sprinkle an even layer of the spice mix over the fillets on all sides and lightly rub and press into fillets.
4. Let salmon rest in dry rub for 10-15 minutes and then bake in preheated oven for 8-10 minutes or until fish flakes with a fork.
5. Meanwhile, place kale in a bowl with olive oil and salt. Between your fingertips, massage kale for 3-4 minutes until kale is tender. Mix in lemon juice, orange juice, and honey, adjusting to taste.
6. Toss or top with remaining salad ingredients and bite-sized pieces of salmon.  

Per serving: 405 calories: 32.2 g carbs; 22 g fat; 24.6 g protein