I love adding fish to recipes when I can, and salads are no exception. In fact, they’re the perfect place to mix crunchy greens with the tender, rich flavor of salmon. If you need an extra kick, you can create your own easy Paleo ranch to top it off. 


  • 2 wild-caught salmon fillets (salt and peppered) 
  • 1 tsp olive oil 
  • 2 slices bacon 
  • 1 cup romaine lettuce, chopped 
  • 1 cup kale, chopped 
  • 1 cup iceberg lettuce, chopped 
  • 1/2 cup red cabbage, chopped 
  • 1/2 cup carrots, shredded 

Paleo Ranch: 

  • 1/2 cup Paleo mayo 
  • 1/2 cup coconut milk 
  • 2 sprigs dill, chopped 
  • 1 tsp garlic powder 
  • 1 tsp salt 
  • 1 tsp pepper 


Preheat oven to 375F. Place salmon fillets skin side down on a baking sheet and drizzle tops with oil. Add bacon slices to a separate sheet and place both sheets in the oven. Bake until bacon is crispy and salmon is cooked through. Whisk all ranch ingredients together in a bowl and toss in lettuce and carrots until coated. Add lettuce to your platter along with cabbage. Top with salmon fillets and bacon (chopped into bits). Serve!