Description

Savor the deliciousness of this Salmon Cobb Salad with Avocado and Bacon. It’s quick to prepare and packed with fresh ingredients, making it an ideal choice for healthy meals or a tasty dinner option.

Ingredients

Scale

juice of 1 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
2 teaspoons olive oil (for drizzling)
coarse sea salt (for seasoning)
freshly ground black pepper (for seasoning)
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, sliced
3 scallions, thinly sliced

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Instructions

Preheat your oven to 400°F.
Place the salmon fillet on a parchment-lined baking sheet, drizzle with olive oil, and sprinkle generously with coarse sea salt and black pepper.
Bake the salmon in the preheated oven for 12-15 minutes or until it flakes easily with a fork.
Ensure your bacon and hardboiled eggs are prepared ahead of time.
For the dressing, whisk the lemon juice, dijon mustard, minced garlic, olive oil, sea salt, and black pepper together in a bowl or shake in a mason jar for easy storage of leftovers.
In a large serving bowl, layer the chopped romaine. Arrange the halved cherry tomatoes, crumbled bacon, quartered hardboiled eggs, and sliced cucumber on top.
Flake the baked salmon off the skin and place it over the salad. Peel and slice the avocado and arrange it on the salad.
Sprinkle everything with sea salt and black pepper, and garnish with thinly sliced scallions.
Finally, shake or whisk the dressing once more and drizzle it over the salad before serving.

Notes

For added flavor, use fresh herbs such as dill or parsley in the salad.
This salad is best served fresh, but any leftover dressing can be stored in the refrigerator for later use.
Feel free to mix in additional vegetables like bell peppers or radishes for extra crunch.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 600mg
Fat: 32g
Saturated Fat: 6g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 5g
Protein: 29g
Cholesterol: 220mg