In a small bowl, mix together the blackened seasoning ingredients. Coat the flesh side of the salmon with the seasoning.
Heat a non-stick skillet over medium-high heat. Add the olive oil. Add the salmon fillets, flesh side down, to the hot pan. Cook for 3-5 minutes until brown and crisp.
Turn the salmon over skin-side down and reduce the heat to medium. Cook for another 3-5 minutes or until the salmon reaches the desired level of doneness - 125-135 degrees for medium-rare to medium; 145 degrees for well done. (Note 2)
When the salmon is done, remove the skin by sliding a spatula between the salmon flesh and skin. The flesh will easily lift away.
Meanwhile, add the kale to a large mixing bowl. Add the dressing and toss to combine. Divide the kale between two bowls. Top each bowl with a piece of salmon. Garnish with Parmesan cheese and croutons. Serve with extra dressing on the side, if desired.
To remove the stem, fold the kale leaves in half so that the stem is exposed along one side. Run a knife along the stem, cutting it away. Discard the stem. Tear or chop the kale into bite-sized pieces. Then, add the chopped kale to a salad spinner. Rinse and spin dry. You may also rinse and dry the whole leaves before chopping.
Use an instant-read thermometer to check the internal temperature of the salmon. For more well-done salmon, cover the pan with a lid to help cook the interior of the salmon a little faster.