Pat the salmon dry and slice into two pieces. Season generously with salt and pepper.
Begin heating the oil in a frying pan on medium heat.
Once the oil is hot, add the salmon skin side down. Allow the salmon to cook most of the way through on the skin side, then flip and sear the top. Cook time should be around 3-6 minutes per side depending on thickness and desired doneness.
While salmon is cooking chop the veggies and the cooked bacon.
Assemble the salad. Remove the cooked salmon from the pan and place on the top of salad and add the dressing.
Calories are calculated using the Maple Mustard Dressing. If you are low carb or keto, choose a different dressing that adheres to your dietary needs.To prepare in advance for an easy weekday lunch meal prep:
First batch cook the salmon. An easy option would be on the grill but you could also use the pan method described above.
Buy precooked hard boiled eggs or boil some eggs ahead of time. Chop the eggs once cooled.
Cook at least 2 pieces of bacon per filet of salmon that you're preparing. Chop the bacon.
Prepare the dressing and store in an airtight container for up to 7 days.
Prepare and chop all produce.
Keep ingredients in separate airtight containers until ready to eat.