- 4 fillets salmon
- 1/ 2 teaspoon smoked paprika
- 1/ 2 teaspoon sea salt
- 1/ 4 teaspoon black pepper, or to taste
- Avocado oil, as needed
- 16 stalks asparagus
- 4 cups chopped kale
- drizzle caesar dressing, of choice
- 2 avocados, sliced `
- 2 cups halved grape tomatoes
- Parmesan cheese, grated
Season salmon with paprika, salt and pepper. Heat a drizzle of oil in a pan on medium heat and cook salmon, skin side down, for 2-3 minutes. Flip and sear 2-3 minutes, until cooked through. Remove from pan.
Drizzle a little more oil in the pan and sauté asparagus for 3-4 minutes. Season with salt and pepper and set aside.
In a bowl, toss kale with caesar dressing. Mix in avocado, tomatoes, salmon, asparagus and cheese.