Remove skin and wash the salmon fillet. Cut salmon into 2-4 pieces and place in a frying pan over medium heat. Drizzle olive oil and some of the seafood seasoning on top of the fillets. Cook for 4 minutes per side, flipping and sprinkling the rest of the seasoning on the other side. Skip the oil if grilling on a grill. Add chopped cucumber, cherry tomatoes, and red onion to a large salad bowl. Add salt, pepper, and olive oil and toss the salad together. Cut the salmon into strips and place on top of the salad, portion as desired. Enjoy!
Notes
Be sure to use a paleo, whole 30, gluten-free seafood seasoning blend like this one (which is also low carb and keto friendly). 1 Serving or half the salad = 6 Net Carbs