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Blackened Salmon Asian Salad with Sesame Vinaigrette Dressing

Blackened Salmon Asian Salad with Sesame Vinaigrette Dressing

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I remember the first Asian salad I ever had was from The Cheesecake Factory and I instantly became obsessed. Now I can’t even remember the last time I ate there (man have my eating habits changed—thanks Whole30).

Speaking of which, if you are on the fence about trying Whole30, DO IT. It was a total game changer for my mental clarity, physique, and overall well-being. But I promise—soon enough— I will write a more in depth post detailing all of my experiences with Whole30.

In the meantime, let’s introduce the recipe for this salad which is much better (and HEALTHIER) than the Cheesecake Factory’s version (not to throw shade buuuuut, maybe Tyra Banks was fighting with Drake at TCF because she couldn’t find any healthy options on their menu?) I’m just sayin…

Blackened Salmon Asian Salad with Sesame Vinaigrette Dressing

Servings: 2

Prep Time: 15 minutes

Cooking Time: 9 minutes

Total Time: 29 minutes


  • 2 Salmon filets

  • Salt and pepper to taste

  • 1 tablespoon avocado oil

For the Salmon:

  • 2 cm ginger, minced

  • 2 tsp coconut aminos

  • 1 garlic clove, finely chopped

  • 2 tablespoons lemon juice

  • 1 tsp sesame oil

For the Sesame Vinaigrette Dressing:

  • 1/3 cup rice vinegar

  • 1/4 cup avocado oil

  • 1 tablespoon date paste (or one date, soaked)

  • 2 tablespoons sesame oil

  • 2 tablespoons water

  • 1 tablespoon coconut aminos

  • 1 tablespoon grated ginger

  • 1/2 tsp dijon mustard

  • 1 garlic clove, diced

  • 1 tablespoon sesame seeds

For the Toppings:

  • Slivered almonds

  • 1 Red bell pepper, sliced

  • 1 package of spring mixed lettuce

  • Mandarin oranges (free of added sugars and preservatives)


For the Salmon:

  1. Whisk all of the ingredients in a medium mixing bowl until combined. Place the salmon filets in a large ziplock bag, pour marinade over the salmon and marinate while you prep the dressing.

  2. Once the dressing has been made, take a medium sized skillet and heat the avocado oil over medium high heat.

  3. Place the salmon filets flesh side down and pour the remaining marinade on top. Cook for 2-3 minutes, then flip the filet and continue to cook for 5-6 more minutes. (until the skin becomes crispy)

  4. Add the spring mix to your individual salad bowls. Then top the salad with slivered almonds, peppers, mandarin oranges and the salmon filets!

  5. Toss in the dressing and serve!

For the Sesame Vinaigrette Dressing:

  1. In a high-powered blender, combine all of the ingredients EXCEPT the sesame seeds, and blend until smooth. Pour the dressing into a serving dish and stir in the sesame seeds. Refrigerate until ready to serve.

Enjoy XX!

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