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Blackened salmon salad on cutting board

Blackened Salmon Salad with Whole 30 Approved Ranch Dressing

THE best homemade ranch dressing ever can be found here. As is, it is Whole 30 approved, but you can also use buttermilk or regular milk, if you don't like almond milk. You can make the dressing ahead of time or right before you put the salmon on the grill.
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Servings 4 people

Ingredients
  

  • 4 Fresh or frozen wild caught salmon fillets
  • 2 Tbsp Paprika
  • Pinch Cayenne optional
  • 1 Tbsp Onion Powder
  • 1 Tbsp Garlic Powder
  • 1 Tsp Dried Thyme
  • 1 Tsp Dried Basil
  • 1 Tsp Dried Oregano
  • 1/2 Tsp Cracked Black Pepper
  • 1 Tbsp Salt
  • 2 Tbsp melted butter or ghee if following the Whole 30 diet
  • Lemon cut in half
  • Boiled eggs sliced or diced (whichever you like on your salad)
  • Avocado same as above
  • Tomatoes same as above
  • Spring mix
  • THE best homemade ranch dressing ever.

Instructions
 

  • Preheat the grill (or pan on the stove, if you'd prefer)
  • Mix dry seasoning together in a bowl, and generously coat both sides of the salmon fillets.
  • Grill the salmon for about 3 min per side, or until fish flakes with a fork.
  • Baste on both sides with butter (or ghee).
  • Squeeze lemon juice from the lemon halves on each fillet for a little extra flavor.
  • Mix together greens, tomatoes, avocado, boiled egg and then add the ranch dressing.
  • Place the salad mixture in four individual bowls, and top each bowl with a salmon fillet.