Preheat the oven to 425F. Line a baking sheet with foil or lightly oil with avocado oil. In a small bowl, combine brown sugar and spice. Set aside.

Place the salmon on the prepared baking sheet. Coat the salmon with the spice rub then spray with the avocado oil spray. If you do not have avocado oil spray, place about one tablespoon of oil on the salmon BEFORE adding the spice rub. Rub the spices into the oil to create a moist coating.

Bake the salmon for 8-15 minutes depending on thickness (see notes on cooking time) or until the internal temperature reaches 145F. The salmon will continue to cook slightly after removing from the oven. Remove from the oven and let rest for 5 minutes before serving.

Make the Dressing: Meanwhile, prepare sesame ginger dressing by adding the salad dressing ingredients to a blender. Blend on high for 15 seconds or until emulsified. Alternatively, add all the ingredients to an airtight container and shake vigorously until emulsified.

Assemble the Salad: Place the chopped kale in a large bowl. Add one tablespoon of dressing and gently message the leaves for about a minute to soften. Add the chopped romaine then toss. You can add the dressing at this step or drizzle it over the top once assembled.

Divide the greens into bowls. Top with sliced cucumber and almond. Finish with the roasted salmon and a drizzle of dressing.