Instructions

Place salmon fillets skin side down on a cutting board. Evenly sprinkle the blackening seasoning across the fillets, then gently rub into the meat.

Add butter to a large skillet over medium-high heat. Place salmon skin side up and cook until it is blackened, about 3-4 minutes. Flip over and cook an additional 2-3 minutes. Remove from pan and set aside to cool.

In the meantime, divide your Caesar dressing among four containers (I used these), then do the same for the Parmesan, and then the croutons.

Take your shredded kale and divide it evenly among four meal prep containers. You can shred the salmon with a fork and remove the skin now and add to the top of your salad, or leave the the skin on and remove when ready to eat. (I find the salmon stays a little more moist when leaving it whole.)

Next, add the sealed containers of croutons, Caesar dressing and Parmesan to your salad. Seal the top of your meal prep container and refrigerate until ready to consume.

When ready to eat, toss all ingredients together. Enjoy!