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- 2 salmon filets, skin on
- 1 tsp. cumin
- 1½ tsp. chili powder
- 1 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 tsp. paprika
- 4 strips nitrate-free bacon, chopped
- Juice of 1/2 lemon
- 12 oz. shaved Brussels sprouts
- Salt and pepper to taste
For the Caesar dressing:
- 1/2 cup full-fat greek yogurt
- Juice of 1/2 lemon, plus zest
- 1–2 tbs. Dijon mustard
- 1/2 tsp. Worcestershire sauce
- 1 tbs. garlic powder
- 4 tbs. parmesan cheese
Cut salmon to desired size and season with dry seasonings.
Heat oil in a skillet until hot. Place the salmon in the skillet, skin side up, and cook for two to three minutes. Flip and cook an additional four to five minutes until done. Set aside.
Heat a skillet over medium heat, add the chopped bacon and cook through. Set aside.
Whisk together the ingredients for the Caesar dressing.
In a large bowl, combine the shaved Brussels sprouts, bacon, parmesan, and Caesar dressing. Toss to combine.
Serve the salad topped with the blackened salmon filets. Add salt and pepper to taste.
Servings Per Container
Amount Per Serving
% Daily Value*
20%Total Fat 13g
5%Total Carbohydrates 13g
* Percent Daily Values are based on a 2000 calorie diet.