1 pint grape tomatoes, halved
Add cilantro, Smoky Bacon Grapeseed Oil, red wine vinegar, and salt to a food processor. Puree until combined.
Cook bacon to desired doneness. Transfer to a paper towel-lined plate to drain and cool. Crumble or chop into small pieces.
Heat 1 tablespoon of the prepared dressing in a 12-inch nonstick skillet over medium heat. Season salmon with Memphis Dry Rub. Cook salmon for about 4 minutes on each side or until cooked through: 145°F.
Calories 520 , Carbs 9 grams, Cholesterol 70 milligrams, Fat 42 grams, Fiber 4 grams, Protein 29 grams, Saturated Fat 5 grams, Sodium 530 milligrams, Sugar 5 grams
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