Raise your hand if you way over-indulged over the Thanksgiving weekend. We hosted Friendsgiving ten days ago, which means we’ve been living on leftovers, and pie, and whatever else we had in-house for way too long. It was fun for a few days, but MY BODY IS READY FOR VEGETABLES AGAIN. And for a routine, if I’m being honest.
I’m relying on a regular staple on our menu lately; Salmon BLT Salads. They’re packed with healthy fats, fresh veggies, and a ton of flavor. I love them so much! I was inspired to turn the Salmon BLT into a salad, after inhaling one a few months ago at Cask Social Kitchen, in South Tampa.
Don’t get me wrong, there is nothing wrong with making a Salmon BLT at home, but for the most part, big ol’ sandwiches like that are something I like to indulge in when we’re eating out, not in. Plus! You can make this salad paleo and/or Whole 30 by using compliant bacon, and dressing. And it’s low-carb, and just good all around. Do it, guys. Make this salad!
Searing salmon in a cast iron skillet, and finishing in the oven is insanely easy. I love cooking salmon this way. I actually scored four fillets at $3/piece last week at the new Earth Fare, in Oldsmar. If I can’t find individual salmon filets at a good price, I’ll buy a piece, usually a pound, and just portion out after I cook.
Most of the time, I’ll make my own ranch dressing for the greens on this salad. I either opt for this Paleo Mayo Ranch Dip recipe, or this Buttermilk Ranch. They both have the same ranch-inspired spices, so that gets rubbed into the salmon filets before throwing in the pan.
This is the perfect salad to get you back on track after a crazy, food holiday week! You can easily prep a few of these Salmon BLT Salads for lunch at work, or dinner to pull out and go. Easy, healthy, effing amazing.
- 4, 6oz salmon filets
- ½ lemon
- 1 tbsp onion powder
- 1 tbsp dried dill
- 1 tbsp dried parsley
- 1 tbsp dried chives
- 1 tsp salt
- 1 tsp pepper
- 5 slices bacon
- 1 cup cherry or grape tomatoes, sliced in half
- 1 avocado, chopped (about ¼ avocado per salad plate)
- 3-4 cups Mixed greens (I used a romaine, and spinach)
- Preheat oven to 400F. Add dried spices to a small dish, and mix to combine. Set aside.
- Place bacon in a large, cold cast iron, or other oven safe skillet then turn heat to medium and cook until bacon is crisp. Remove to a paper towel-lined plate to drain. Allow to cool, and roughly chop.
- Squeeze lemon juice over salmon then sprinkle seasoning mix generously on top and rub in lightly. Add salmon to skillet skin side up then saute for 2 minutes. Flip then saute for 3 minutes, and then place the entire skillet into the preheated oven and bake for 6 minutes.
- Divide lettuce between two plates then top with chopped bacon, tomatoes, chopped avocado, and salmon filet. Serve with your fave dressing.
*nutrition info does not include dressing
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