Seared Salmon Avocado Salad

Season salmon with sea salt and fresh ground pepper on both sides.

Add bacon into a large nonstick pan and place it over medium heat. Cook until crispy, about 3–4 minutes on each side, then set aside on a paper towel to absorb the excess fat.

In the same preheated skillet, add salmon fillets, top-side down, and cook until golden and flaky, about 4–5 minutes on each side (cooking time may vary depending on the thickness of your fillets). Set aside on a large shallow plate or bowl and flake it using 2 forks.

To the same plate or bowl, add remaining salad ingredients.

In a mixing jug, whisk dressing ingredients until well combined. Just before serving, drizzle dressing over salad and gently toss to combine. If you’re meal prepping, then place in airtight containers, separately from dressing. Refrigerate for up to 3 days.