Ingredients:

  • 2 wild-caught salmon fillets (approx. 170g / 6oz each), skin-on
  • 1 tbsp (15ml) avocado oil
  • 0.5 tsp (2.5g) smoked paprika
  • 0.5 tsp (2.5g) garlic powder
  • 0.25 tsp (1.25g) fine sea salt
  • 0.125 tsp cracked black pepper
  • 1 large ripe avocado, sliced
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 tbsp (15ml) fresh lime juice
  • 1 tbsp (4g) fresh cilantro, minced
  • 0.5 tsp (1g) red pepper flakes
  • 4 cups (120g) baby spinach
  • 0.5 cup (75g) sliced cucumber
  • 0.25 cup (40g) pickled red onions

Instructions:

  1. Pat the salmon fillets completely dry with paper towels to ensure crispy skin. In a small bowl, combine smoked paprika, garlic powder, salt, and pepper. Rub the spice blend onto the flesh side of the salmon.
  2. Heat a heavy-bottomed skillet over medium-high heat with avocado oil. Once shimmering, place salmon skin-side down. Press lightly with a spatula for 10 seconds to ensure full skin contact. Cook for 5 minutes until skin is crisp.
  3. Flip the fillets and cook for another 2 to 3 minutes until the center is opaque and flakes easily. Remove from heat immediately.
  4. Divide baby spinach, cucumber, and pickled onions between two bowls. Top each with a salmon fillet and half an avocado. Drizzle with olive oil and lime juice. Garnish with cilantro and red pepper flakes.