In a blender, combine the dressing ingredients and blend until smooth. Set aside in the fridge.
For the salmon, drizzle each side with olive oil. Mix the rub and chili powder together and sprinkle thoroughly over the front and back of the salmon. Place on a baking sheet.
Meanwhile, drain and pat dry the chickpeas. Drizzle with olive oil, salt and smoked paprika and shake the bowl to evenly coat. Spread on another baking sheet (I use 1/4 sheets so that both the salmon and chickpeas can bake side by side) Place both baking sheets in the oven for 14-18 minutes or until desired temperature.
Shake the chickpeas pan halfway through baking. Remove from the oven.
Meanwhile, in a small skillet over medium heat, toast the pepitas and pine nuts until golden, shaking the pan often until light browning begins. Set aside and assemble the salad.
Toss together the greens, veggies, seeds, nuts, chickpeas and seeds. Add the avocado and salmon and drizzle with the dressing. Garnish with lots of cheese and cilantro and serve.
Citrus Oven Baked Salmon over Arugula Cucumber Salad
Amount Per Serving
Calories 710Calories from Fat 495
% Daily Value*
Saturated Fat 9g56%
Trans Fat 1g
Polyunsaturated Fat 14g
Monounsaturated Fat 28g
Vitamin A 1324IU26%
Vitamin C 13mg16%
* Percent Daily Values are based on a 2000 calorie diet.