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Salmon BLT Salad with Creamy Cilantro Tomatillo Dressing

This Salmon BLT Salad is a fresh, hearty twist on the classic BLT - made with flaky baked salmon, crispy bacon, juicy tomatoes, and crisp lettuce, all finished with a bold, creamy cilantro tomatillo dressing. It’s quick enough for busy weeknights but flavorful enough to feel special, making it perfect for lunch, dinner, or easy meal prep.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: lunch, Main Course, Salad
Cuisine: American
Ingredients Method

Ingredients
  

Salad
  • 1 tbsp olive oil
  • 1 salmon fillet
  • 4 slices bacon
  • 1 package romaine or butter lettuce chopped
  • 2 Roma tomatoes diced
  • 3 green onions sliced
  • ¼ small red onion diced
  • ½ avocado diced or sliced
  • Salt & pepper to taste
Creamy Cilantro Tomatillo Dressing
  • 1 c mayo
  • ¼ c coconut milk
  • 3 tomatillos husked and rinsed
  • 1 bunch cilantro
  • 3 green onions
  • 1 tbsp lime juice
  • 3 garlic cloves
  • 2 jalapeños remove seeds for less heat
  • ½ avocado
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper

Method
 

Bake the Salmon
  1. Preheat oven to 400°F.
  2. Place salmon on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 10–15 minutes, or until flaky and cooked to your liking.
Cook the Bacon
  1. While salmon cooks, prepare bacon in a skillet or oven until crispy. Chop once cooled.
Prep the Salad
  1. Wash and chop lettuce, tomatoes, green onions, and red onion. Divide evenly between two bowls.
Make the Dressing
  1. Add mayo, coconut milk, tomatillos, cilantro, green onions, lime juice, garlic, jalapeños, avocado, and olive oil, salt, and pepper to a blender. Blend until smooth and creamy, scraping down sides as needed.
  2. Taste and adjust salt or lime.
Assemble
  1. Top salads with chopped bacon.
  2. Drizzle with desired amount of dressing.
  3. When salmon is done, slice in half and place on top of each bowl.
  4. Serve immediately.