1: Season the salmon with paprika, sea salt, black pepper, and lime juice.
2: Heat the pan with a generous amount of avocado oil and place the salmon skin side up to cook.
3: Prepare the broccoli by spraying with avocado oil and seasoning, then roast in the oven at 425°F for about 20 minutes on a parchment-lined tray.
4: For the fennel, spray it with the same oil and seasonings, and air fry at 400°F for 15 minutes.
5: Sauté the Tuscan kale in the same pan used for the salmon without adding more oil or seasoning.
6: For the lemon garlic tahini drizzle, mince the garlic and mix it with half a squeezed lemon, tahini, sea salt, pepper, and enough warm water to achieve desired consistency.
