Ingredients
Scale
- 1 salmon fillet (5–6 oz)
- 1 tsp blackened seasoning
- 1 tbsp olive oil or butter
- 5–6 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
- 1–2 tbsp creamy dressing (ranch, chipotle, or caesar)
- Optional: squeeze of lime or lemon
Instructions
- Season the salmon fillet with blackened seasoning. Heat olive oil or butter in a skillet over medium heat and sear the salmon for about 4-5 minutes on each side until crispy and flaky.
- In the same skillet, add shrimp and cook for about 2-3 minutes per side until pink and lightly charred.
- On a serving plate, layer chopped romaine lettuce. Top with sliced cucumbers, diced tomatoes, and chopped onion.
- Place the cooked salmon and shrimp over the salad base. Drizzle with your choice of creamy dressing and add a squeeze of lime or lemon if desired.
- Serve immediately to enjoy while everything is hot and fresh.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 salad (about 300g)
- Calories: 430
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 90mg