Description
This Salmon Club Salad is a hearty and flavorful dish combining crispy baked salmon with aromatic herbs, crunchy garlic ciabatta breadcrumbs, fresh mixed greens, basil, creamy avocado, tangy cherry tomatoes, and smoky bacon. Tossed in a zesty basil pesto dressing with mayo and apple cider vinegar, it offers a delightful blend of textures and tastes perfect for a nutritious lunch or dinner.
Ingredients
Scale
Salmon and Seasoning
- 2 pounds salmon, cut into 1-inch strips
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 2 tablespoons olive oil
Breadcrumbs
- 2 cups torn ciabatta bread
- 1 clove garlic, grated
- 4 tablespoons salted butter, sliced
- Pinch of salt
Salad
- 6 cups mixed arugula and shredded romaine
- 1 cup fresh basil leaves
- 1/2 cup cubed gouda or Swiss cheese
- 2 cups cherry tomatoes, halved
- 1 avocado, sliced
- 8 slices cooked bacon
Dressing
- 1/3 cup olive oil
- 1/3 cup basil pesto
- 1/4 cup mayonnaise or plain Greek yogurt
- 2 tablespoons apple cider vinegar
- Chili flakes, to taste
Instructions
- Preheat and season salmon: Preheat your oven to 450°F (232°C). On a sheet pan, arrange the salmon strips evenly. Sprinkle smoked paprika, dried thyme, garlic powder, onion powder, salt, and pepper over the salmon. Drizzle 2 tablespoons of olive oil on top and gently toss or spread to ensure even coating.
- Bake salmon: Place the seasoned salmon in the preheated oven and bake for 10-15 minutes until the salmon is cooked through and has a crispy top layer.
- Prepare garlic breadcrumbs: While the salmon is baking, toss the torn ciabatta bread pieces with grated garlic, a pinch of salt, and slices of salted butter. Spread the bread mixture on a separate baking sheet and bake for 10-12 minutes until the breadcrumbs are golden and toasted.
- Make the dressing: In a medium bowl, whisk together olive oil, basil pesto, mayonnaise or Greek yogurt, apple cider vinegar, and chili flakes. Adjust salt and seasoning to taste. Set aside.
- Assemble the salad: In a large salad bowl, combine mixed arugula, shredded romaine, fresh basil, halved cherry tomatoes, and cubed cheese. Drizzle the prepared dressing over the salad and toss gently to coat all ingredients evenly.
- Add toppings and serve: Top the dressed greens with toasted garlic breadcrumbs, sliced avocado, crispy cooked bacon, and baked salmon strips. Serve immediately and enjoy your flavorful Salmon Club Salad!
Notes
- You can substitute gouda or Swiss cheese with your preferred mild cheese.
- Use Greek yogurt instead of mayo for a lighter dressing option.
- For a spicier kick, increase the amount of chili flakes in the dressing.
- Ensure salmon pieces are similar in size for even cooking.
- Leftover salmon works great in this salad as well.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Keywords: salmon salad, club salad, baked salmon, garlic breadcrumbs, basil pesto dressing, healthy salad, summer salad
