Salmon Caesar Salad Recipe

Preheat the oven to 400 degrees Fahrenheit.
Remove the salmon filet from its packing and pat it dry using a paper towel. Place the salmon filet on a baking sheet or in a casserole dish. Drizzle with avocado oil and use your hands or a silicone brush to brush the oil all over the flesh.
Sprinkle salmon with garlic powder, onion powder, paprika, sea salt, and black pepper.
Bake on the shelf that is third from the top for 10 minutes. Switch the oven setting to High Broil and broil for 3 to 5 minutes, or until salmon is golden brown, cooked through and crispy.
Salmon is fully cooked when it reaches an internal temperature of 145 degrees Fahrenheit. Insert a digital thermometer into the thickest part of the filet to get an accurate read.
The exact cooking time varies depending on the weight and thickness of the salmon. Thicker filets may take some extra time, where thin salmon filets (like sockeye salmon) require less time.
Transfer the spring greens and the parmesan cheese to a large bowl. Drizzle in your desired amount of dressing. Toss the salad until it is well coated with dressing.
Divide the Caesar salad among 3 to 4 bowls or plates. Serve baked salmon on top of the salad (with wild rice and roasted carrots if adding), and enjoy!