Place broccoli and cauliflower in a food processor and blend until crumbling. The texture should resemble cauliflower rice.

In a pan over medium heat, add olive oil and then the broccoli/cauliflower rice mixture. Season with salt and pepper to taste. Cook for 3-5 minutes, stirring occasionally, until slightly softened.

While cooking, prepare the dressing for the slaw by combining mayonnaise, hot sauce, dijon mustard, apple cider vinegar, and stevia.

Once done, transfer the slaw to a bowl and mix in the dressing. Set aside.

Combine the spices for the blackened salmon: paprika, chili powder, chipotle powder, cumin, coriander, salt, and garlic powder. If you don't have chipotle powder, you can use a bit more chili powder.

Generously season the salmon on both sides with the spice mixture.

In a pan over medium-high heat, add the olive oil. Once hot, add the salmon, skin-side down, and cook for about 5 minutes or until crispy and blackened.

Turn heat to low, then flip the salmon over and continue cooking until your preferred doneness, about 3-5 minutes.

Serve the slaw with the salmon. Drizzle lemon juice over as desired. Enjoy!