Slice the sweet bell peppers and cloves of garlic. In a saucepan, heat olive oil over low heat, add peppers and garlic, and cook for 30-40 minutes until soft.

Season the salmon and cook in a skillet over medium-high heat for 4-5 minutes on each side until flaky.

In a large bowl, combine salad greens, diced avocado, fire-roasted corn, and bacon bits; toss gently.

Drizzle the smoky ranch dressing over the salad and fold gently until everything is well coated.

Plate the salad and top each serving with a salmon fillet. Optionally, add cracked pepper or extra dressing.