Description
This vibrant Salmon Cobb Salad features flaky salmon, crispy bacon, and creamy avocado, all tossed with a zesty lemon garlic vinaigrette. It’s an easy and nutritious meal that comes together quickly, making it perfect for lunch or dinner.
Ingredients
Scale
- juice of one lemon
- 2 teaspoons dijon mustard
- 3 large cloves garlic minced
- 1/3 cup olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 lb salmon fillet
- 8 slices bacon cooked and crumbled
- 4 large eggs hard boiled, cut into quarters
- 2 hearts of romaine roughly chopped
- 1 cup cherry tomatoes halved
- 1/2 seedless cucumber sliced
- 1 large ripe avocado
- 3 scallions thinly sliced
Instructions
- Preheat your oven to 400°F.
- Place the salmon fillet on a parchment paper lined baking sheet, drizzle with olive oil, and generously sprinkle with coarse sea salt and black pepper.
- Bake the salmon for 12-15 minutes or until it flakes easily with a fork.
- Ensure the bacon and hardboiled eggs are cooked and ready.
- For the dressing, whisk the lemon juice, dijon mustard, minced garlic, olive oil, sea salt, and black pepper in a bowl or shake together in a mason jar.
- In a large serving bowl, layer the chopped romaine and arrange the tomatoes, crumbled bacon, sliced hardboiled eggs, and cucumber on top.
- Flake the baked salmon into pieces and add it to the salad.
- Peel and slice the avocado, placing it over the salad. Sprinkle with sea salt and black pepper, then garnish with scallions.
- Shake or whisk the dressing before drizzling it over the salad just before serving.
Notes
For a more intense flavor, let the dressing sit for 15 minutes before using.
Feel free to add additional toppings such as feta cheese or olives for extra taste.
This salad is best enjoyed fresh but can be stored in the fridge for a day.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 200mg