Bang Bang Salmon

Pat salmon fillets dry with paper towels. In a small bowl, combine paprika, garlic powder, salt, and black pepper.

Make bang bang sauce: whisk together mayonnaise, sriracha, honey, lime juice, and minced garlic in a bowl. Set aside.

Heat oil in a large skillet over medium-high heat until shimmering.

Coat salmon fillets evenly with the spice mixture on both sides. Place skin-side up in the hot skillet.

Sear for 4–5 minutes until the bottom is golden and crisp. Flip and cook for another 3–4 minutes until the flesh flakes easily with a fork.

While salmon cooks, prepare the vegetable: toss sliced pieces with salt and pepper, then sear in a separate skillet over medium-high heat for 4–6 minutes until tender and lightly browned.

Divide cooked starch among four plates. Top each with a salmon fillet, seared vegetables, and a generous drizzle of bang bang sauce.

Garnish with sliced green onion and serve immediately.