In a small bowl, add the smoked paprika, oregano, kosher salt, black pepper, and garlic powder and mix together.
Cut the salmon into eight pieces and dry well. On the non-skin side, add the spice mixture. In a large bowl add the Sliced Cabbage, Cilantro, carrots, cucumbers, and Lemon Honey Dressing. Mix well. Add a little more dressing if needed. Reserve 1/2 slaw for Chicken Burgers.
In a large skillet heat olive oil over medium high heat. Add the salmon after the skillet’s hot, skin side down, and cook without moving for 3-5 minutes. Flip and cook for another 3-5 minutes until cooked as well as you like. Reserve 1/2 salmon for Salmon, Lentil, and Rice Pilau Bowls.
Heat the naans in the skillet or in a stack in the microwave.
On each naan, add a bed of slaw, broken apart salmon, Red onion, avocado, and Cilantro. Slice or you can fold the naan up like a taco to eat.

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