Salmon Salad with Spicy Creamy Kimchi Dressing

Preheat oven to 450 degrees Fahrenheit or set to broil. Drizzle seasoning (1 tsp toasted sesame oil, 2-3 tbsp tamari, 1 tbsp maple syrup) onto salmon filets and massage well. Bake the salmon for 15 minutes or until done. Meanwhile, add all salad ingredients (mixed greens, shredded cabbage, chopped Persian cucumbers, halved grape tomatoes, thinly sliced radishes, shaved and steamed asparagus, trimmed and steamed haricot verts) to a large salad bowl. Add all dressing ingredients (1/2 cup kimchi, 1/2 cup vegan mayo, 2 tbsp avocado oil, 2-4 tbsp water, 2 garlic cloves, 1 scallion, 1/2 tsp toasted sesame oil, 2 tbsp tamari, 3 tbsp rice vinegar) to a food processor or blender. Blend until the dressing is creamy. Top the salad with the cooked salmon and generously drizzle the kimchi dressing on top. Enjoy!