Salmon BLT Salad with Chive Ranch Dressing (Paleo, Whole30, Keto)
Welcome to Cezanne Garden! I’m Cezanne, and today I’m thrilled to share a wholesome and delicious recipe that aligns with Paleo, Whole30, and Keto diets: Salmon BLT Salad with Chive Ranch Dressing. This salad combines the savory goodness of crispy bacon, perfectly cooked salmon, and fresh veggies, all topped with a creamy chive ranch dressing. It’s a delightful, nutrient-packed meal that’s perfect for a light lunch or dinner.
The Story Behind the Recipe
The inspiration for this recipe came from my love for classic BLT sandwiches, which I wanted to transform into a healthier, salad version that’s still rich in flavor. By adding salmon, I’ve boosted the protein content, making this salad not only delicious but also incredibly nutritious. The homemade chive ranch dressing ties all the ingredients together with its creamy, tangy flavor.
Ingredients
For the Salad
- 1 lb individual salmon fillets (3-4 fillets, skin on or off)
- 6 slices bacon (cooked until crisp and crumbled or chopped)
- 6 cups mixed greens of choice (roughly chopped)
- 1 cup cherry tomatoes (halved)
- 1 medium avocado (thinly sliced)
- 1 small red onion (thinly sliced)
For the Chive Ranch Dressing
- 1 tsp fresh minced dill (or 1/4 tsp dried)
- 2 tbsp chopped chives
- 1/2 cup paleo mayo (homemade or store-bought)
- 1/4 cup plain unsweetened almond milk
- 1 tbsp lemon juice
- 1 garlic clove (minced)
- 3/4 tsp onion powder
- 3/4 tsp smoked paprika
- 3/4 tsp garlic powder
- 3/4 tsp sea salt
- 1/8 tsp black pepper
Additional Seasoning
- 1 tbsp bacon fat (avocado oil, or ghee)
- Sea salt & black pepper to taste
Instructions
Preparing the Salmon
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Season the Salmon: Season the salmon fillets with sea salt, black pepper, and smoked paprika.
- Cook the Salmon: Heat the bacon fat (or avocado oil, ghee) in a large oven-safe skillet over medium-high heat. Add the salmon fillets, skin side down, and cook for about 2-3 minutes, until the skin is crispy. Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the salmon is cooked through.
Preparing the Salad
- Prepare the Vegetables: While the salmon is cooking, chop the mixed greens, halve the cherry tomatoes, slice the avocado and red onion.
- Combine Ingredients: In a large salad bowl, combine the mixed greens, cherry tomatoes, avocado, red onion, and crumbled bacon.
Making the Chive Ranch Dressing
- Mix the Dressing: In a small bowl, whisk together the paleo mayo, almond milk, lemon juice, minced garlic, onion powder, garlic powder, sea salt, black pepper, minced dill, and chopped chives until smooth and well combined.
Assembling the Salad
- Dress the Salad: Drizzle the chive ranch dressing over the salad and toss to coat all the ingredients evenly.
- Add the Salmon: Flake the cooked salmon into bite-sized pieces and add to the salad. Gently toss to combine.
Serving
- Serve Immediately: Serve the salad immediately for the best texture and flavor. Enjoy your Salmon BLT Salad with Chive Ranch Dressing!
Tips for Success
- Salmon Cooking: Ensure the salmon is not overcooked to keep it moist and tender.
- Fresh Ingredients: Use fresh herbs for the dressing for the most vibrant flavor.
- Customizing: Feel free to add or substitute ingredients to suit your taste, such as using different greens or adding more vegetables.
Variations
- Grilled Salmon: For a different flavor, try grilling the salmon instead of baking it.
- Dairy-Free Option: Ensure your mayo and almond milk are dairy-free to keep this recipe compliant with Paleo, Whole30, and Keto diets.
- Additional Toppings: Add nuts or seeds, such as sunflower seeds or chopped pecans, for extra crunch.
Frequently Asked Questions (FAQs)
Can I use a different type of fish?
Yes, this recipe works well with other fish like trout or cod.
How long can I store the leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to prevent the salad from becoming soggy.
Can I prepare the dressing in advance?
Absolutely, the chive ranch dressing can be made a day ahead and stored in the refrigerator. Shake well before using.
Internal Links for Related Recipes
- Chicken Caesar Salad Recipe
- Hawaiian Chicken Salad Recipe (Gluten-Free)
- Honey Mustard Chicken Salad with Bacon Avocado Recipe
- Healthy Ranch Chicken Salad Recipe
- Homemade Raspberry Ice Cream Recipe
I hope you enjoy making and savoring this Salmon BLT Salad with Chive Ranch Dressing. It’s a delightful and healthy meal that’s perfect for any diet plan!
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