Description

This Salmon Cobb Salad combines tender baked salmon, crispy bacon, and creamy avocado, all tossed together with zesty lemon garlic vinaigrette. Perfect for a healthy and delicious meal that’s simple to prepare!

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

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Instructions

Preheat the oven to 400°F.
Place the salmon fillet on a parchment-lined baking sheet, drizzle with olive oil, and season with coarse sea salt and black pepper.
Bake the salmon for 12-15 minutes or until it flakes easily with a fork.
Prepare the bacon and hardboiled eggs in advance.
Combine the dressing ingredients by whisking in a bowl or shaking in a mason jar for easier storage if there's leftover dressing.
In a large serving bowl, layer chopped romaine, followed by tomatoes, crumbled bacon, sliced eggs, and cucumber.
Flake the baked salmon and add it on top, then peel and slice the avocado and arrange it over the salad.
Sprinkle with sea salt, black pepper, and garnish with sliced scallions.
Shake or whisk the dressing and drizzle it over the salad just before serving.

Notes

You can adjust the quantity of dressing based on personal preference.
Feel free to add other vegetables like bell peppers or radishes for extra crunch.
The salad is best served fresh but can be stored in the refrigerator for a short time.

Nutrition

Serving Size: 1 serving
Calories: 460
Sugar: 2g
Sodium: 700mg
Fat: 36g
Saturated Fat: 7g
Unsaturated Fat: 29g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 5g
Protein: 30g
Cholesterol: 210mg