Blackened Salmon with Salad

Combine paprika, cayenne pepper, onion powder, salt, brown sugar, black pepper, thyme, basil, and oregano in a small bowl and mix thoroughly.

If using a large salmon fillet, cut into four equal portions of approximately 170 grams each.

Pat salmon dry with paper towels. Generously coat both sides of the fillets with the blackened seasoning, lightly pressing the spices to adhere.

Heat a heavy-bottomed pan or cast-iron skillet over medium-high heat until hot. Add olive oil and butter, allowing butter to melt. Remove pan from heat momentarily and place salmon fillets flesh-side down in a single layer. Return pan to heat and cook for 2-3 minutes. Flip the fillets carefully; if skin-on, cook skin-side down for 4-5 minutes until crispy. If skinless, cook for an additional 2 minutes or until salmon flakes easily and is cooked through.

Combine diced cucumber, halved cherry tomatoes, chopped parsley, lemon juice, olive oil, salt, and pepper in a bowl. Mix well and refrigerate until ready to serve. Add avocado just before serving to prevent discoloration.

Arrange cooked salmon on a serving platter. Top with the salad mixture and serve with lemon wedges on the side.