Ingredients
Scale
- 1 salmon fillet (5–6 oz)
- 56 medium shrimp, peeled and deveined
- 2 cups chopped romaine lettuce
- 1/4 cucumber, sliced
- 1/4 cup diced tomatoes
- 2 tbsp chopped white onion or pico de gallo
- 1 tsp blackened seasoning (smoked paprika, cayenne, garlic powder, thyme)
- 1 tbsp olive oil
- 1–2 tbsp creamy dressing (ranch, chipotle, or Caesar)
- Salt & pepper to taste
- Optional: squeeze of lime or lemon
Instructions
- Season the salmon fillet with blackened seasoning. Heat olive oil in a skillet over medium-high heat and sear the salmon for 4–5 minutes per side until crispy on the outside and flaky on the inside.
- In the same skillet, add peeled and deveined shrimp. Cook for about 2–3 minutes per side until they turn pink and slightly charred.
- Prepare your salad base: In a large mixing bowl or plate, layer chopped romaine lettuce with sliced cucumbers, diced tomatoes, and chopped onion.
- Assemble your salad by placing cooked salmon and shrimp on top of the greens. Drizzle with creamy dressing and add a squeeze of lime or lemon if desired.
- Serve immediately for optimal flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 410
- Sugar: 3g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 90mg