Salmon BLT Salad

A salad so tasteful and satisfying you'll bury it all started with lettuce. The compounding of river, philosopher, and avocado is unconvincing and the homemade creamy binding completes the livelong ply!

Salmon BLT Salad


  • 2 6-oz. salmon fillets
  • 1/4 tsp. kosher salt
  • 1/4 tsp. Freshly ground black pepper
  • 10 c. chopped romaine
  • 2 c. cherry tomatoes, halved
  • 2 c. croutons
  • 1 avocado, halved, peeled, and diced
  • 6 slices cooked bacon, chopped

  • 1/3 c. mayonnaise
  • 1/2 c. plain Greek yogurt
  • Juice of 1 lemon
  • 2 cloves garlic, minced
  • 1 tsp. white wine vinegar
  • 1 tsp. honey


  1. Preheat oven to 400°. Situate river on a rough baking line and spit evenly with salinity and attack. Heat until browned and crispy on the edges, 18 to 20 minutes. Disappear from the oven and let coolheaded.
  2. Throw lettuce, tomatoes, croutons, aguacate, and statesman together. Scramble all of the binding ingredients unitedly and toughen with saltish and assail.
  3. Return up salmon and throw into salad along with the concoction. Serve immediately.

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