Superfood Salmon Salad

• In a small jar or bowl, add the dressing ingredients, whisk until well combined, and set aside.
• Pat salmon dry with a paper towel to remove excess moisture and season fillets generously with salt and pepper on both sides.
• Heat oil in a cast iron skillet on medium-high heat and let the pan heat up for a couple minutes.Flick a few drops of water into the pan to test if it's hot enough. If the water sizzles and evaporates almost immediately, the pan is ready to go.
• When the pan is ready, add salmon to the skillet, skin side up, and cook for 4-5 minutes until salmon is cooked ¾ of the way up the fillets. Flip and continue to cook for another 2-3 minutes until salmon is cooked through.
• While the salmon is cooking, separate kale, arugula, radicchio, avocado and pumpkin seeds across two bowls.
• Cover the salads with the dressing, dividing it evenly across the bowls, and toss until the salad is well coated with the dressing.
• Once salmon is cooked, top each salad with a fillet of salmon and season with additional salt and pepper to taste.

Note

• Salmon can also be cooked on a grill or BBQ. Preheat the grill to medium-high, rub salmon with olive oil and season with salt and pepper.When the grill is ready, place salmon fillets skin side up on the grill, cook for 4-5 minutes until grill marks form and salmon is easily released from the grill, then flip and cook for an additional 3-4 minutes until salmon is cooked through.