This BLT SALAD WITH SALMON is a combination of spring greens, tomatoes, cucumbers, avocado and bacon. Topped with a juicy pan fried salmon and herb buttermilk ranch dressing.
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This is just the fresh, healthy, flavorful meal to help us get this year started right! With the vibrant colors and flavors this dinner will not leave you bored and unsatisfied.
Ingredient Options:
- Feel free to use your favorite store bought dressing. But there is no comparison to this Herby Buttermilk Salad Dressing.
- Instead of spring mix you can use romaine, kale, iceberg or spinach.
- Add more topping if preferred, such as: sliced red onion, croutons, black olives, bell peppers, sunflower seeds, walnuts, hard-boiled eggs, and beets.
- Skin on or off salmon works for this recipe.
MORE AMAZING SALAD RECIPES:
PANZANELLA SALAD – BLUE CHEESE WEDGE SALAD – CHICK-FIL-A COBB SALAD
BLT SALAD WITH SALMON
This BLT SALAD WITH SALMON is a combination of spring greens, tomatoes, cucumbers, avocado and bacon. Topped with a juicy pan fried salmon and herb buttermilk ranch dressing.
Ingredients
- DRESSING:
- ½ cup buttermilk
- ½ cup mayonnaise
- Juice from ½ a lemon
- A handful of fresh parsley and chives (or 2 tablespoons chopped)
- 2 garlic cloves, peeled
- 1 packet Hidden Valley Original Ranch Salad Dressing & Seasoning Mix - 1oz
- Salt/Pepper - to taste
- SALMON:
- 1 lb salmon fillets skin on or off (about 4 fillets)
- ½ teaspoon Kosher salt
- ½ teaspoon freshly cracked black pepper
- 6 slices bacon
- 1 tablespoon reserved bacon fat
- SALAD:
- 6 cups spring mix greens
- 1 cup cherry tomatoes, halved
- 1 cup chopped cucumbers
- 1 avocado, sliced
Instructions
- DRESSING:
In a food processor or blender, blend together the buttermilk, mayonnaise, lemon juice, fresh herbs, garlic, dry ranch dressing mix until smooth. Season to taste with salt and pepper. Set aside in the refrigerator until ready to serve. - SALMON:
Pat the salmon dry with a paper towel. Season the salmon with salt and pepper. Set aside.
Heat a large skillet over medium-high heat. Add the bacon slices and cook until crisp. Remove from the skillet and drain on a paper-towel-lined plate. Reserve 1 tablespoon of bacon fat in the skillet.
Place the salmon skin side down in the skillet with the reserved bacon fat and cook for 4 to 5 minutes on each side, adjusting for preference and thickness.
Remove the salmon to a plate and assemble the salad. - SALAD:
Layer the greens with bacon, tomatoes, cucumbers, and sliced avocado. Top with salmon.
Drizzle the herb ranch dressing over the top of the salad and salmon. Serve.
Notes
Instructions for baking the salmon instead of pan frying: Preheat the oven to 400 degrees F and bake the salmon for 10 to 12 minutes.
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Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 724Total Fat 55gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 41gCholesterol 106mgSodium 1135mgCarbohydrates 22gFiber 6gSugar 12gProtein 36g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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