BBQ Salmon BLT Salad
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon smoked paprika
- 1/2 lemon
- 1/2 teaspoon brown sugar
- 1 avocado, chopped
- 2 , 6oz salmon filets
- 3 slices bacon
- 1 cup cherry or grape tomatoes sliced in half
- mixed greens (i used a baby kale arugula, and radicchio blend)
- Carbohydrate 6.18455209576234 g
- Cholesterol 28.56 mg
- Fat 19.1430900320513 g
- Fiber 1.73742031708742 g
- Protein 5.38501822114945 g
- Saturated Fat 6.33244022435897 g
- Serving Size 1 1 Serving (73g)
- Sodium 351.794391024614 mg
- Sugar 4.44713177867492 g
- Trans Fat 2.14324003205128 g
- Calories 210 calories
Preheat oven to 400 degrees. Add smoked paprika, salt, brown sugar, and pepper to a small dish then mix to combine and 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 then chop when cool. Remove all but 1 Tablespoon bacon grease from the skillet then turn heat up to medium-high. 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, avocado, and BBQ salmon. Serve with your favorite salad dressing - I recommend Italian, balsamic vinaigrette, or Basil Vinaigrette.
