This salad was amazing! It was the perfect amount of spice for us and the roasted tomatoes were well worth the small extra step.
- 2 4-5oz salmon filets
- 2 cups spring mix
- 15-20 grape tomatoes, cut in half lengthwise
- salt and pepper to taste
- olive oil or avocado oil for roasting
- 4 slices bacon, cooked and crumbled
- 1/2 avocado, pitted and diced
- 1/2 cup red onion, chopped
- 1 tbsp balsamic vinegar
- 3 tsp all purpose flour
- 2 1/2 teaspoons chili powder
- 1 tsp paprika
- 1 tsp packed brown sugar
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
Preheat oven to 400 degrees.
Place cut tomatoes on a foil lined baking sheet and drizzle with cooking oil of your choice. Sprinkle with salt and pepper. Toss and roast for 15-20 minutes.
While you tomatoes are roasting cook your bacon and combine all of your ingredients for your seasoning in a bowl.
Remove skin from your salmon, lightly drizzle with olive oil or avocado oil and place in a bowl with your seasoning, tossing to make sure fillets are evenly covered.
Spray a baking sheet with olive oil and place salmon fillets on it. Once your tomatoes are done, remove from the oven and turn your oven on broil. Broil salmon fillets for 3-4 minutes on each side.
Remove from oven and chop into pieces.
Place lettuce in a bowl and top with chopped red onion, avocado, bacon, roasted tomatoes, salmon and 1/2 tbsp of balsamic vinegar on each salad (or more to taste).
Recipe inspired by Karyl's Kulinary Kitchen