Pat salmon fillets dry with paper towels. In a small bowl combine smoked paprika, black pepper, kosher salt, garlic powder, ground cumin and cayenne (if using). Rub olive oil over both sides of the fillets, then evenly coat the flesh with the spice mix.

Blacken the salmon

Heat a large nonstick or cast-iron skillet over medium-high heat until very hot (about 2–3 minutes). Add a thin film of oil if the pan is dry. Place salmon fillets flesh-side down and cook without moving for 3–4 minutes until a dark crust forms. Flip and cook 2–4 minutes more, depending on thickness, until salmon reaches desired doneness (internal temp 125–130°F / 52–54°C for medium-rare to medium). Remove from pan and rest 3 minutes before slicing into 1-inch pieces or serving whole on the salad.

Creamy Cilantro Dressing

Make dressing

In a blender or food processor combine Greek yogurt, mayonnaise, fresh cilantro leaves, lime (or lemon) juice, olive oil, honey (if using), minced garlic, salt and black pepper. Blend until smooth. If the dressing is too thick, add water 1 tablespoon at a time until you reach a creamy, pourable consistency. Taste and adjust salt, lime and sweetness as needed. Chill in the refrigerator while assembling salad (at least 10 minutes).

Greens & Produce

Prepare produce

Rinse and thoroughly dry mixed salad greens and place in a large bowl or on serving plates. Halve the baby heirloom tomatoes. Thinly slice the red onion and separate into rings. Slice the avocado just before serving to avoid browning; squeeze a little lemon over the slices to slow oxidation. Chop a small amount of cilantro for garnish if desired.

Toppings & Assembly

Toast pumpkin seeds

In a small dry skillet over medium heat, toast pumpkin seeds for 2–4 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and let cool.

Assemble salad

Arrange the mixed greens on a large platter or divide among 2 plates (see servings). Scatter halved heirloom tomatoes and red onion slices over the greens. Place avocado slices on top. Flake or arrange the blackened salmon pieces over the salad. Sprinkle toasted pumpkin seeds and shaved Parmesan evenly over each portion.

Dress and serve

Drizzle the creamy cilantro dressing over the salads to taste (about 2–3 tablespoons per serving) or serve on the side. Finish with a squeeze of lemon, a few cilantro leaves for garnish, and an extra grind of black pepper. Serve immediately.