Grilled Salmon Salad

4 Salmon Fillets

1 Tbsp. Cajun Seasoning (I used Old Bay)

1 Lemon, Juiced and Zested

Freshly Ground Black Pepper

2 Tbsp. Olive Oil

2 Tbsp. Butter

Salad

Mixed Greens (I used kale as it was all I had on hand)

1 Avocado, Thinly Sliced

1 Cup Grape Tomatoes, Halved

1 Orange, Thinly Sliced (feel free to omit)

1/2 Red Onion, Thinly Sliced

Vinaigrette

1 Shallot, roughly chopped

2 Cups Basil

1 Clove of Garlic

1/2 Tsp. Red Pepper Flakes

1/2 Cup olive Oil

2 Tbsp. Red Wine Vinegar

1 Tsp. Kosher Salt

1/2 Tsp. Freshly Ground Black Pepper

Season your salmon fillets generously on both sides with Cajun Seasoning, freshly ground black pepper, and lemon zest.

Heat a cast iron pan, add in 1 tbsp. olive oil and 1 Tbsp. butter, heat up your orange slices on both sides for 1-2 minutes on each side. Remove and set aside. In the same pan sear add the remaining olive oil, butter, and sear your salmon fillets for 2 minutes on each side. Add your lemon juice and cook for an additional 30 seconds. Remove salmon from pan and set aside.

In a bowl, mix all of the ingredients for your vinaigrette together.

Dish out your greens and top with a little bit of vinaigrette, top with salmon, avocado, grape tomatoes, red onion, and orange slices.

Serve and enjoy.