Mexican Salmon Salad



Mexican Salmon Salad:
1 tablespoon extra virgin olive oil, plus more for the fish
1 Alaskan sockeye salmon filet
2 cups baby kale and arugula mixed (or your favorite lettuce)
6 slices jalapeno, sliced
1 tablespoon cilantro, chopped
a couple slices of red onion
2 tablespoons black beans, drained and rinsed

Mexican Spice Rub:
¼ teaspoon paprika
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
⅛ teaspoon oregano
⅛ teaspoon cumin

Creamy Cilantro Lime Dressing:
½ cup cilantro
½ cup plain Greek yogurt
2 tablespoons lime juice
3 tablespoons extra virgin olive oil
1 garlic clove
1½ teaspoons honey