Blackened Salmon BLT Salad

This salad was amazing!  It was the perfect amount of spice for us and the roasted tomatoes were well worth the small extra step.  


Serves: 2

  • 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

*Blackening Seasoning*

  • 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