This Mexican Salmon Salad is full of flavor, healthy and low carb.
Heat olive oil in a skillet over medium high heat. Season salmon with Mexican Spice Rub. Add salmon skin side down.
Cook for 3-4 minutes on each side.
To assemble the salad divide the spring mix between two bowls then top with the cooked salmon, jalapeno, red onion, black beans, tomatoes, corn and cheese.
Drizzle with the honey jalapeno dressing. Serve and enjoy!