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.
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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
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Table of Contents
BLT SALAD WITH SALMON
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
Nutrition
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
