Loaded Broiled Salmon Wedge Salad

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4.3 from 6 reviews


  • 2 salmon filets (or 1/2 pound worth)
  • salt, to taste
  • 4 strips of bacon
  • 1 head of iceberg lettuce
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup primal kitchen ranch
  • chives, chopped, for garnish
  • 1/4 cup sliced almonds
  • flaky salt, for garnish
  • black pepper, for garnish


  1. Preheat oven to broiler (55o degrees F). Line baking sheet with foil then place salmon filets on the baking sheet and sprinkle with salt.
  2. Cook bacon in a large pan until crispy, about 4 minutes per side. Set aside on a paper towel then chop into small pieces. 
  3. Place salmon in oven under the broiler to cook for 6-8 minutes, depending on the thickness of the filet. This will cook the salmon to medium-rare and still flaky. 
  4. While the salmon cooks, discard the outer leaves of the lettuce and cut the iceberg in half right through the middle, then cut the halves in half once again to create four wedges.
  5. Place eat lettuce wedge on a plate. Once the salmon is done cooking, use a fork to break apart that salmon into pieces. Spoon ranch over each wedge, then add salmon, bacon, cherry tomatoes, chives, sliced almonds and garnish with flaky salt and black pepper on top of each!