Seared Salmon & Spinach Salad with Crispy Bacon and Soft-Boiled Egg

1. Cook the Bacon

Place a medium skillet over medium heat and cook the bacon slices on both sides until they are golden brown and crispy, which should take about 8 minutes.

2. Soft-Boil the Eggs

While the bacon is cooking, bring a small saucepan of water to a boil. Gently lower in your eggs and let them cook for exactly 6 minutes to achieve a softly runny yolk. Once done, transfer the eggs to a bowl of ice water to stop the cooking process.

3. Cook the Salmon

Season the salmon fillets with pink salt and freshly ground black pepper. Once the bacon is done, remove it from the skillet and set it aside on a paper towel. In the same skillet, using the bacon grease, cook the salmon fillets. If needed, add a tablespoon of ghee. Sear the salmon for about 5 minutes on each side, or until the fish is opaque and flakes easily with a fork.

4. Prepare the Ingredients

While the salmon is cooking, chop the crispy bacon into bite-sized pieces and carefully peel the soft-boiled eggs. Season the avocado slices with a pinch of pink salt and a dash of black pepper to enhance their flavor.

5. Assemble the Salad

Divide the baby spinach evenly between two plates. Top each bed of spinach with the chopped bacon and seasoned avocado slices. Halve the soft-boiled eggs and place them on the salads, then sprinkle the crumbled blue cheese over everything.

6. Add the Salmon and Serve

Place the cooked salmon fillets on top of each salad and finish with a drizzle of olive oil. Enjoy your vibrant and flavorful Seared Salmon & Spinach Salad with Crispy Bacon and Soft-Boiled Egg.