Preheat the oven to 450 degrees Fahrenheit.
Meanwhile prepare salmon. Place salmon fillet on a baking sheet or cast iron pan, skin side down. Season with salt and pepper and place the butter pieces on top of the salmon. Tuck any thinner pieces under to make a more uniform thickness for even cooking.
Once the oven is preheated, bake salmon for 12-15 minutes or till you get an internal temperature of 135 degrees Fahrenheit. Once done, let rest for 10 minutes. Then cut into large rough cubes (like in the picture).
Meanwhile, make the hard boiled eggs. Place eggs in a medium sized pot with enough water to cover, bring to a soft covered boil over high heat. Then reduce heat to medium high and let simmer for 7 minutes. Once done drain water, rinse eggs in cold water, and set aside to finish cooling. Once cool, peal, cut into slices, and season with salt and pepper.
Then toast your pecans in a pan over medium heat, stirring occasionally, for a few minutes till golden brown.
Next, make your dressing. Blend all the dressing ingredients in a food processor or blender and blend till smooth. Then set aside. If you do not have a blender, combine all ingredients in a jar and shake vigorously to mix.
Now it’s time to assemble the salads! Divide the lettuce evenly amongst 3 bowls or tupperwares. Top with salmon, eggs, cherry tomatoes, avocado, pecans, and blue cheese. Serve with dressing and enjoy! If you are making the salad togo, wait to add the avocado. Right before you leave the house cut a quarter of an avocado, leave piece whole, season with salt (to help preserve it), and throw it in your Tupperware. Bring a knife with you and cut your avocado right before you eat it.
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