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–+ servings
BLT SALAD WITH SALMON

Delicious BLT Salad with Salmon for Quick Weeknight Dinners

BLT Salad with Salmon brings together fresh ingredients and flavors for a healthy weeknight meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing
  • 1 cup buttermilk can use Greek yogurt for a thicker consistency
  • 1/2 cup mayonnaise substitute with low-fat mayo for a lighter option
  • 1 cup lemon juice fresh is best, but bottled can be used in a pinch
  • 1/4 cup fresh parsley dried herbs can be substituted, but use less
  • 2 tablespoons chives chopped
  • 1 clove garlic minced; garlic powder can substitute—use only 1/4 teaspoon
  • 1 tablespoon Hidden Valley Original Ranch Dressing Mix simplifies seasoning
Salad
  • 1 lb salmon fillets skin-on or skinless, swap with grilled chicken if desired
  • to taste kosher salt enhances flavor
  • to taste black pepper freshly cracked is recommended
  • 6 slices bacon can use turkey bacon for a leaner version
  • 6 cups spring mix greens other greens like spinach or arugula can be used
  • 1 cup cherry tomatoes halved, any tomato will do
  • 1 cup cucumbers sliced; substitute with radishes for a peppery bite
  • 1 whole avocado diced; can swap for nuts or seeds

Equipment

  • blender
  • skillet
  • Salad Bowl

Method
 

Preparation
  1. In a blender, combine buttermilk, mayonnaise, lemon juice, parsley, chives, garlic, and ranch dressing mix. Blend until smooth and season with salt and pepper to taste. Refrigerate for at least 15 minutes.
  2. Pat salmon fillets dry and season with kosher salt and black pepper. Heat a skillet over medium-high and add 1 tablespoon reserved bacon fat. Cook salmon skin-side down for 4-5 minutes until crispy, flip and cook for an additional 2-3 minutes. Remove and let rest.
  3. In the same skillet, add bacon and cook over medium heat for 5-7 minutes until crispy. Transfer to a paper towel-lined plate to drain, reserving 1 tablespoon of rendered fat. Allow bacon to cool and chop.
  4. In a large bowl, layer spring mix greens, chopped bacon, cherry tomatoes, cucumbers, and diced avocado. Toss gently. Flake the rested salmon on top.
  5. Drizzle the chilled dressing over the salad, adjusting as preferred. Serve immediately.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 12gProtein: 28gFat: 36gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 85mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 3000IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

Store leftover salad components separately for up to 2 days. Do not freeze the salad as fresh ingredients will not maintain texture.

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