Salad Ingredients (serves 3-4)

 2-3 cups baby kale
 1/4 cup pomegranate seeds
 1/4 cup pumpkin seeds
 1/4 cup walnuts
 1/4 cup parsley
 1/2 cup raw broccoli, finely chopped
 1 avocado, thinly sliced

Crispy Salmon Ingredients

 2 lbs. wild salmon (cut into 4-8 oz. fillets, skin on)
 2 tbsp. olive oil
 1/2 tsp. sea salt

Ginger-Turmeric Dressing Ingredients

 1/4 cup lemon juice
 1 1/2 tsp. honey
 2 tbsp. Dijon mustard
  tbsp. grated turmeric (3-inch finger of turmeric)
 1 tbsp. grated ginger (1-inch chunk)
 2/3 cup olive oil

Heat 2 tbsp. olive oil in a cast-iron skillet on medium to high heat. While your pan is heating up, dry salmon by patting with a paper towel. Salt the fillets generously, then add to the skillet, flesh side down. Sear for 5-6 minutes without moving the fillets. Flip (they should release easily without sticking) and transfer directly to your oven on broil. Broil for 5 minutes, then transfer to a plate and carefully remove the skins. Arrange salad bed, beginning with baby kale and finely chopped broccoli, then top with crispy salmon fillets. Garnish with sliced avocado, pomegranate seeds, pumpkin seeds, walnuts, and parsley.

For the dressing, combine all ingredients in a high-speed blender and pour over salad.