• 3 tsp paprika from la vera (smoked paprika)
• 1 tsp garlic powder
• 3/4 tsp ground black pepper
• 1 tsp chili powder
• 2 tsp dried onion flakes
• 2 tsp salt
• 1/2 tsp dried oregano
• 2 tbsp extra virgin olive oil
• 1.5 lb wild-caught salmon, cubed 1-1/2 inches
• 1 iceberg lettuce cut in half
• 1 avocado
• Microgreens

Dressing Ingredients

• 1/4 cup raw unsalted cashews (soaked)
• 1/2 lime juiced
• 1 tablespoon of extra virgin olive oil
• 1/4 cup of water
• 1 tsp w mustard
• 1 tbsp chopped fresh chives

• Place all the spices in a bowl and mix well.
• Add the two tablespoons of olive oil and once well mixed, add the fish.
• Place in a baking dish on a rack and cook at 350 F for 10 minutes (I like to overcook fish so cook time is up to you😅) then broil for a couple of minutes for crispy skin.
• Serve over the lettuce, add avocado, microgreens and the dressing on top.